Post on 25-Feb-2023
SVQ2 in Hospitality and Catering at SCQF Level 5 (7140-05)
Qualification handbook for centres – Level 5 units www.cityandguilds.com
February 2016 Version 1.5
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SVQ2 in Hospitality at SCQF Level 5 (7140-05) 1
SVQ2 in Hospitality and Catering at SCQF Level 5 (7140-05)
Qualification handbook for centres – Level 5 units
Qualification title Number SQA
Accreditation Number
SVQ 2 in Food and Beverage Service at SCQF level 5 7140-05 GA0D 22
SVQ 2 in Beverage Service at SCQF level 5 7140-05 GA0E 22
SVQ 2 in Food Service at SCQF level 5 7140-05 GA0F 22
SVQ 2 in Professional Cookery (Preparation and Cooking) at SCQF level 5
7140-05 GA0G 22
SVQ 2 in Professional Cookery at SCQF level 5 7140-05 GA0H 22
SVQ 2 in Food Production and Cooking at SCQF level 5 7140-05 GA0J 22
SVQ 2 in Kitchen Services at SCQF level 5 7140-05 GA0K 22
SVQ 2 in Front of House Reception at SCQF level 5 7140-05 GA0L 22
SVQ 2 in Housekeeping at SCQF level 5 7140-05 GA0M 22
SVQ 2 in Hospitality Services at SCQF level 5 7140-05 GA0N 22
Version and date Change detail Section
1.3 July 2012 Core skills signposting added Appendix 3
www.cityandguilds.com February 2016 Version 1.5
2 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
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Skills for a brighter future
www.cityandguilds.com
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 3
Contents
1 Units 7
Unit 201 Give customers a positive impression of yourself and your organisation (2GEN1) 11
Unit 202 Order stock (2GEN2) 13
Unit 203 Maintain food safety when storing, preparing and cooking food (2GEN3) 15
Unit 204 Maintain food safety when storing, holding and serving food (2GEN4) 21
Unit 205 Maintain and deal with payments (2GEN9) 26
Unit 206 Prepare and clear areas for table service (2FS1) 28
Unit 207 Serve food at the table (2FS2) 32
Unit 208 Provide a silver service (2FS3) 35
Unit 209 Provide a buffet/carvery service (2FS4) 38
Unit 210 Convert a room for dining (2FS5) 41
Unit 211 Prepare and clear the bar area (2BS1) 44
Unit 212 Serve alcoholic and soft drinks (2BS2) 48
Unit 213 Prepare and serve cocktails (2BS3) 51
Unit 214 Prepare and serve wines (2BS4) 55
Unit 215 Maintain cellars and kegs (2BS5) 59
Unit 216 Clean drink dispense lines (2BS6) 62
Unit 217 Prepare and serve dispensed and instant hot drinks (2BS7) 64
Unit 218 Prepare and serve hot drinks using specialist equipment (2BS8) 69
Unit 219 Receive, store and issue drinks stock (2BS9) 73
Unit 220 Prepare fish for basic dishes (2FP1) 76
Unit 221 Prepare shellfish for basic dishes (2FP2) 78
Unit 222 Prepare meat for basic dishes (2FP3) 80
Unit 223 Prepare poultry for basic dishes (2FP4) 82
Unit 224 Prepare game for basic dishes (2FP5) 84
Unit 225 Prepare offal for basic dishes (2FP6) 86
Unit 226 Prepare vegetables for basic dishes (2FP7) 88
Unit 227 Cook and finish basic fish dishes (2FC1) 90
Unit 228 Cook and finish basic shellfish dishes (2FC2) 92
Unit 229 Cook and finish basic meat dishes (2FC3) 94
Unit 230 Cook and finish basic poultry dishes (2FC4) 96
Unit 231 Cook and finish basic game dishes (2FC5) 98
Unit 232 Cook and finish basic offal dishes (2FC6) 100
Unit 233 Cook and finish basic vegetable dishes (2FC7) 102
Unit 234 Prepare and cook food to meet the requirements of allergy sufferers (2PR25) 104
Unit 235 Promote new menu items (2PR27) 106
Unit 236 Prepare, cook and finish basic hot sauces (2FPC1) 108
4 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 237 Prepare, cook and finish basic soups (2FPC2) 110
Unit 238 Make basic stocks (2FPC3) 112
Unit 239 Prepare, cook and finish basic rice dishes (2FPC4) 114
Unit 240 Prepare, cook and finish basic pasta dishes (2FPC5) 116
Unit 241 Prepare, cook and finish basic pulse dishes (2FPC6) 118
Unit 242 Prepare, cook and finish basic vegetable protein dishes (2FPC7) 120
Unit 243 Prepare, cook and finish basic egg dishes (2FPC8) 122
Unit 244 Prepare, cook and finish basic bread and dough products (2FPC9) 124
Unit 245 Prepare, cook and finish basic pastry products (2FPC10) 126
Unit 246 Prepare, cook and finish basic cakes, sponges, biscuits and scones (2FPC11) 128
Unit 247 Prepare, cook and finish basic grain dishes (2FPC12) 130
Unit 248 Liaise with care team to ensure that an individual’s nutritional needs are met (2PR22) 132
Unit 249 Prepare, cook and finish basic cold and hot desserts (2FPC14) 134
Unit 250 Prepare and present food for cold presentation (2FPC15) 137
Unit 251 Deal with communications as part of the reception function (2FOH1) 139
Unit 252 Deal with the arrival of customers (2FOH2) 142
Unit 253 Dealing with bookings (2FOH3) 144
Unit 254 Prepare customer accounts and deal with departures (2FOH4) 147
Unit 255 Produce documents in a business environment (2FOH5) 150
Unit 256 Use office equipment (2FOH6) 152
Unit 257 Communicate in a business environment (2FOH7) 154
Unit 258 Provide reception services (2FOH9) 156
Unit 259 Store and retrieve information (2FOH10) 158
Unit 260 Handle mail and book external services (2FOH8) 160
Unit 261 Resolve customer service problems (2GEN5) 163
Unit 262 Modify the content of dishes (2PR24) 165
Unit 263 Provide tourism information services to customers (2FOH11) 168
Unit 264 Clean and service a range of areas (2HK1) 172
Unit 265 Work using different chemicals and equipment (2HK2) 176
Unit 266 Maintain housekeeping supplies (2HK3) 180
Unit 267 Clean, maintain and protect semi-hard and hard floors (2HK4) 183
Unit 268 Clean and maintain soft floors and furnishings (2HK5) 187
Unit 269 Provide a linen service (2HK6) 190
Unit 270 Carry out periodic room servicing and deep cleaning (2HK7) 193
Unit 271 Complete kitchen documentation (2P&C1) 196
Unit 272 Set up and close kitchen (2P&C2) 198
Unit 273 Promote additional services or products to customers (2GEN6) 202
Unit 274 Deal with customers across a language divide (2GEN7) 204
Unit 275 Maintain customer service through effective handover (2GEN8) 206
Unit 276 Process dried ingredients prior to cooking (2FP8) 208
Unit 277 Prepare and mix spice and herb blends (2FP9) 210
Unit 278 Prepare, cook and finish Dim Sum (2FPC16) 212
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 5
Unit 279 Prepare, cook and finish noodle dishes (2FPC17) 216
Unit 280 Prepare and cook food using a Tandoor (2FPC18) 218
Unit 281 Produce basic fish dishes (2PR1) 220
Unit 282 Produce basic meat dishes (2PR2) 222
Unit 283 Produce basic poultry dishes (2PR3) 224
Unit 284 Produce basic vegetable dishes (2PR4) 226
Unit 285 Cook- chill food (2PR5) 228
Unit 286 Cook-freeze food (2PR6) 231
Unit 287 Produce basic hot sauces (2PR7) 234
Unit 288 Produce basic rice, pulse and grain dishes (2PR8) 236
Unit 289 Produce basic pasta dishes (2PR9) 238
Unit 290 Produce basic bread and dough products (2PR11) 240
Unit 291 Produce basic pastry products (2PR12) 242
Unit 292 Produce basic cakes, sponges and scones (2PR13) 244
Unit 293 Produce basic hot and cold desserts (2PR14) 246
Unit 294 Produce cold starters and salads (2PR15) 248
Unit 295 Produce flour, dough and tray-baked products (2PR16) 250
Unit 296 Produce healthier dishes (2PR17) 253
Unit 297 Maintain an efficient use of food resources (2PR19) 255
Unit 298 Maintain an efficient use of resources in the kitchen (2PR20) 257
Unit 299 Prepare, operate and clean specialist food preparation and cooking equipment (2PR21) 259
Appendix 1 Course design and delivery 261
Appendix 2 Assessment 262
Appendix 3 Core skills signposting 268
6 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
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Skills for a brighter future
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SVQ2 in Hospitality at SCQF Level 5 (7140-05) 7
1 Units
Availability of units
The Level 5 units for these qualifications follow. Units for Level 4 can be found in the SVQ1 in Hospitality and Catering at SCQF Level 4 qualification handbook.
Summary of units
City & Guilds unit number
Title SSC unit reference
SCQF Credits
SCQF Level
201 Give customers a positive impression of self and your organisation (ICS)
2GEN1 5 5
202 Order stock 2GEN2 4 5
203 Maintain food safety when storing, preparing and cooking food
2GEN3 4 6
204 Maintain Food safety when storing, holding and serving food
2GEN4 4 6
205 Maintain and deal with payments 2GEN9 4 5
206 Prepare and clear areas for table service
2FS1 4 5
207 Serve food at the table 2FS2 4 5
208 Provide a silver service 2FS3 6 5
209 Provide a buffet/carvery service 2FS4 4 5
210 Convert a room for dining 2FS5 3 5
211 Prepare and clear the bar area 2BS1 4 5
212 Serve alcoholic and soft drinks 2BS2 5 5
213 Prepare and serve cocktails 2BS3 5 5
214 Prepare and serve wines 2BS4 5 5
215 Maintain cellars and kegs 2BS5 3 5
216 Clean drink dispense lines 2BS6 3 5
217 Prepare and serve dispensed and instant hot drinks
2BS7 3 5
218 Prepare and serve hot drinks using specialist equipment
2BS8 4 5
219 Receive, store and issue drinks stock 2BS9 3 5
220 Prepare fish for basic dishes 2FP1 4 5
221 Prepare shellfish for basic dishes 2FP2 3 5
222 Prepare meat for basic dishes 2FP3 4 5
223 Prepare poultry for basic dishes 2FP4 4 5
224 Prepare game for basic dishes 2FP5 4 5
225 Prepare offal for basic dishes 2FP6 3 5
226 Prepare vegetables for basic dishes 2FP7 4 5
8 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
227 Cook and finish basic fish dishes 2FC1 4 5
228 Cook and finish basic shellfish dishes 2FC2 4 5
229 Cook and finish basic meat dishes 2FC3 5 6
230 Cook and finish basic poultry dishes 2FC4 5 6
231 Cook and finish basic game dishes 2FC5 5 6
232 Cook and finish basic offal dishes 2FC6 5 6
233 Cook and finish basic vegetable dishes 2FC7 4 5
234 Prepare and cook food to meet the requirements of allergy sufferers
2PR25 3 4
235 Promote new menu items 2PR27 3 5
236 Prepare, cook and finish basic hot sauces
2FPC1 4 5
237 Prepare, cook and finish basic soups 2FPC2 4 5
238 Make basic stocks 2FPC3 3 5
239 Prepare, cook and finish basic rice dishes
2FPC4 4 5
240 Prepare, cook and finish basic pasta dishes
2FPC5 4 5
241 Prepare, cook and finish basic pulse dishes
2FPC6 4 5
242 Prepare, cook and finish basic vegetable protein dishes
2FPC7 4 5
243 Prepare, cook and finish basic egg dishes
2FPC8 3 5
244 Prepare, cook and finish basic bread and dough products
2FPC9 5 5
245 Prepare, cook and finish basic pastry products
2FPC10 5 5
246 Prepare, cook and finish basic cakes, sponges, biscuits and scones
2FPC11 5 6
247 Prepare, cook and finish basic grain dishes
2FPC12 4 5
248 Liaise with care team to ensure that an individuals’ nutritional needs are met
2PR22 3 5
249 Prepare, cook and finish basic cold and hot desserts
2FPC14 4 5
250 Prepare and present food for cold presentation
2FPC15 4 5
251 Deal with communications as part of the reception function
2FOH1 3 5
252 Deal with the arrival of customers 2FOH2 4 5
253 Deal with bookings 2FOH3 4 5
254 Prepare customer accounts and deal with departures
2FOH4 4 5
255 Produce documents in a business environment (CfA)
2FOH5 4 5
256 Use office equipment (CfA) 2FOH6 3 4
257 Communicate in a business 2FOH7 3 5
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 9
environment (CfA)
258 Provide reception services (CfA) 2FOH9 3 5
259 Store and retrieve information (CfA) 2FOH10 3 5
260 Handle mail and book external services 2FOH8 3 5
261 Resolve customer service problems(ICS)
2GEN5 6 5
262 Modify the content of dishes 2PR24 4 5
263 Provide tourism information services to customers
2FOH11 5 5
264 Clean and service a range of areas 2HK1 3 5
265 Work using different chemicals and equipment
2HK2 4 5
266 Maintain housekeeping supplies 2HK3 3 5
267 Clean, maintain and protect hard floors (Asset Skills)
2HK4 4 5
268 Clean and maintain soft floors and furnishings (Asset Skills)
2HK5 4 5
269 Provide a linen service 2HK6 3 5
270 Carry out periodic room servicing and deep cleaning
2HK7 3 5
271 Complete kitchen documentation 2P&C1 3 5
272 Set up and close kitchen 2P&C2 4 5
273 Promote additional services or products to customers (ICS)
2GEN6 6 5
274 Deal with customers across a language divide (ICS)
2GEN7 8 5
275 Maintain customer service through effective handover (ICS)
2GEN8 4 5
276 Process dried ingredients prior to cooking
2FP8 2 3
277 Prepare and mix spice and herb blends 2FP9 2 4
278 Prepare, cook and finish Dim Sum 2FPC16 5 6
279 Prepare, cook and finish noodle dishes 2FPC17 4 5
280 Prepare and cook food using a tandoor 2FPC18 4 5
281 Produce basic fish dishes 2PR1 4 5
282 Produce basic meat dishes 2PR2 4 5
283 Produce basic poultry dishes 2PR3 4 5
284 Produce basic vegetable dishes 2PR4 4 5
285 Cook-chill food 2PR5 3 5
286 Cook-freeze food 2PR6 3 5
287 Produce basic hot sauces 2PR7 4 5
288 Produce basic rice, pulse and grain dishes
2PR8 3 5
289 Produce basic pasta dishes 2PR9 3 5
290 Produce basic bread and dough products
2PR11 4 5
291 Produce basic pastry products 2PR12 5 5
10 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
292 Produce basic cakes, sponges and scones
2PR13 3 5
293 Produce basic hot and cold desserts 2PR14 3 5
294 Produce cold starters and salads 2PR15 3 5
295 Produce flour, dough and tray-baked products
2PR16 3 5
296 Produce healthier dishes 2PR17 3 5
297 Maintain an efficient use of food resources
2PR19 4 5
298 Maintain an efficient use of resources in the kitchen
2PR20 3 5
299 Prepare, operate and clean specialist food preparation and cooking equipment
2PR21 4 5
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 11
Unit 201 Give customers a positive impression of yourself and your organisation (2GEN1)
What is this unit about?
This unit is about communicating with customers to give a positive impression of yourself and your organisation. It involves giving customers the right impression, responding to their needs and providing helpful information.
12 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 201 Give customers a positive impression of yourself and your organisation
What you have to do What you have to know
To meet the national standard you must:
1. Establish effective rapport with customers
2. Meet your organisation’s standards of appearance and behaviour
3. Greet your customer respectfully and in a friendly manner
4. Communicate with your customer in a way that makes them feel valued and respected
5. Identify and confirm your customer’s expectations
6. Treat your customer courteously and helpfully at all times
7. Keep your customer informed and reassured
8. Adapt your behaviour to respond effectively to different customer behaviour
9. Respond appropriately to customers
10. Respond promptly to a customer seeking help
11. Choose the most appropriate way to communicate with your customer
12. Check with your customer that you have fully understood their expectations
13. Respond promptly and positively to your customers' questions and comments
14. Allow your customer time to consider your response and give further explanation when appropriate
15. Communicate information to customers
16. Quickly find information that will help your customer
17. Give your customer information they need about the services or products offered by your organisation
18. Recognise information that your customer might find complicated and check whether they fully understand
19. Explain clearly to your customers any reasons why their needs or expectations cannot be met
General knowledge and understanding
K1. Your organisation’s standards for appearance and behaviour
K2. Your organisation’s guidelines for how to recognise what your customer wants and respond appropriately
K3. Your organisation’s rules and procedures regarding the methods of communication you use
K4. How to recognise when a customer is angry or confused
K5. Your organisation’s standards for timeliness in responding to customer questions and requests for information
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 13
Unit 202 Order stock (2GEN2)
What is this unit about?
This unit is about ordering stock in line with established purchasing agreements. It details several dispatch methods, such as by post or computer, as well as the type of information that is consistently required during the ordering process.
14 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 202 Order stock (2GEN2)
What you have to do What you have to know
To meet the national standard you must:
1. Check stock levels on a regular basis and consult with colleagues to determine if new stock is required
2. Identify stock requirements, ensuring sufficient storage space will be available upon arrival
3. Obtain relevant documentation for ordering stock and where required obtain permission from the proper person to place an order
4. Complete required information on documentation and dispatch it correctly within the time required to ensure delivery before current stock is finished
5. Maintain documentation in line with organisational requirements
6. Obtain and file notification of placed orders and delivery note from supplier
7. Respond to queries and solve problems that arise about the order within your authority
What you must cover:
Stock requirements
a) Product type required
b) Amount required
Required information
c) Quantity
d) Product type
e) Date for required delivery
f) Contact details
Dispatch method
g) Post
h) Fax
i) Computer
j) In Person
k) Telephone
Problems
l) Quantity
m) Time
n) Non-delivery
o) Availability
p) Type
q) Quality
K1. What the ordering process is
K2. When you should order new stock
K3. Who is responsible for arranging the central purchasing agreement
K4. What the central purchasing agreement contains
K5. Why, what and who to contact when problems occur with the ordering process
K6. When ordering needs to be approved by a line manager
K7. Where to obtain the ordering documentation from
K8. What information needs to be entered on the documentation
K9. Where ordering documentation is kept
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 15
Unit 203 Maintain food safety when storing, preparing and cooking food (2GEN3)
What is this unit about?
This unit is about developing working relationships with colleagues, within your own organisation and within other organisations that are productive in terms of supporting and delivering your work and that of the overall organisation. ‘Colleagues’ are any people you are expected to work with, whether they are at a similar position or in other positions.
To cover this unit you also need to provide evidence for the associated underpinning behaviour shown at the bottom of the next page.
16 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 203 Maintain food safety when storing, preparing and cooking food (2GEN3)
Unit 203 (2GEN3.1) Keep yourself clean and hygienic
What you have to do What you have to know
To meet the national standard you must:
1. Wear clean and hygienic clothes, appropriate to the jobs you are doing
2. Tie hair back and/or wear appropriate hair covering
3. Only wear jewellery and other accessories that do not cause food safety hazards
4. Change your clothes when necessary
5. Wash your hands thoroughly at appropriate times
6. Avoid unsafe behaviour that could contaminate the food you are working with
7. Report any cuts, boils, grazes, illness and infections promptly to the appropriate person
8. Make sure any cuts, boils, skin infections and grazes are treated and covered with an appropriate dressing
What you must cover:
Clothes
a) Trousers
b) Tops / Jackets
c) Coats
d) Disposable gloves
e) Shoes
f) Headgear
g) Aprons
Appropriate times to wash your hands
a) After going to the toilet or in contact with faeces
b) When going into food preparation and cooking areas including after any work breaks
c) After touching raw food and waste
d) Before handling raw food
e) After disposing of waste
f) After cleaning
g) Changing dressings or touching open wounds
For the whole unit
K1. How to operate a food safety management system
K2. The concept of hazards to food safety in a catering operation, and the necessity of controlling these hazards in order to remove or keep risks to a safe level
K3. What might happen if these hazards are not controlled
K4. The types of hazards that you are likely to come across in a catering operation
K5. How you must control these hazards by cooking, chilling (including storage), cleaning and the avoidance of cross-contamination
K6. Why monitoring is important and key stages in the process
K7. The importance of knowing what to do when things go wrong
K8. The role of record-keeping
K9. Why some hazards are more important than others in terms of food safety
K10. Who you should report to if you believe there are food safety hazards
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 17
Unit 203 Maintain food safety when storing, preparing and cooking food (2GEN3)
Unit 203 (2GEN3.1) Keep yourself clean and hygienic
What you have to do What you have to know
What you must cover (cont.):
Unsafe behaviour
a) Failure to wash hands thoroughly when necessary
b) Touching your face, nose or mouth, blowing your nose
c) Chewing gum
d) Eating
e) Smoking
f) Scratching
Note K11 – K20 are for this element only
K11. Why you must wear clean and hygienic clothes appropriate to your job
K12. Why you must tie your hair back and/or wear appropriate hair covering
K13. What types of protective clothing is appropriate for different jobs in the storage, preparation and cooking of food
K14. The food safety hazards that jewellery and accessories can cause
K15. When you should change clothing and why this is important
K16. Why you must wash your hands thoroughly after going to the toilet; before going into food preparation and cooking areas; after touching raw food and waste and before handling ready-to-eat food
K17. How you wash your hands safely K18. Why it is important not to handle food if
you have open wounds (including boils and septic cuts), and what to do if you have an open wound
K19. Why it is important to report illnesses and infections promptly and why stomach illnesses are particularly important
K20. Why it is important to avoid: touching face, nose or mouth; blowing your nose; chewing gum; eating; smoking - when you are working with food
18 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 203 Maintain food safety when storing, preparing and cooking (2GEN3)
Unit 203 (2GEN3.2) Keep your working area clean and hygienic
What you have to do What you have to know
To meet the national standard you must:
9. Make sure surfaces and equipment are clean and in good condition
10. Use clean and suitable cloths and equipment for wiping and cleaning between tasks
11. Remove from use any surfaces and equipment that are damaged or have loose parts, and report them to the person responsible for food safety
12. Dispose of waste promptly, hygienically and appropriately
13. Identify, take appropriate action on and report to the appropriate person, any damage to walls, floors, ceilings, furniture and fittings
14. Identify, take appropriate action on and report to the appropriate person, any signs of pests
What you must cover:
Surfaces and equipment
a) Surfaces and utensils for preparing, cooking and holding food
b) Surfaces and utensils used for displaying and serving food
c) Appropriate cleaning equipment
K21. Why surfaces and equipment must be clean, hygienic and suitable for the intended use before beginning a new task and how to ensure this
K22. Why it is important only to use clean and suitable cloths when cleaning between tasks, and how to ensure this is done
K23. Why surfaces and equipment that are damaged or have loose parts can be hazardous to food safety
K24. The types of damaged surfaces and equipment that can cause food safety hazards, and what to do about them
K25. Why it is important to clear and dispose of waste promptly and safely, and how to do so
K26. How damage to walls, floors, ceilings, furniture, food equipment and fittings can cause food safety hazards, and the type of damage you should look for
K27. The types of pests that you may find in catering operations, and recognising the signs that they may be there
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 19
Unit 203 Maintain food safety when storing, preparing and cooking food (2GEN3)
Unit 203 (2GEN3.3) Store food safely
What you have to do What you have to know
To meet the national standard you must:
15. Check that food is undamaged, is at the appropriate temperature and within its ‘use-by date’ on delivery
16. Look at and retain any important labelling information
17. Prepare food for storage and put it in the correct storage area as quickly as necessary to maintain its safety
18. Make sure storage areas are clean, suitable and maintained at the correct temperature for the type of food
19. Store food so that cross contamination is prevented, e.g. keep raw and ready-to-eat food separate, keep commonly allergenic foods such as nuts in sealed containers
20. Follow stock rotation procedures
21. Safely dispose of food that is beyond its ‘use-by date’
22. Keep necessary records up-to-date
What you must cover:
Storage areas
a) Ambient temperature
b) Refrigerator
c) Freezer
K28. Why it is important to make sure food deliveries are undamaged, at the correct temperature and within their ‘use-by date’ and how to do this
K29. Why it is important to prepare food for storage – for example by removing and disposing of outer packaging (while retaining any important labelling information, e.g. instructions for use, information on allergens)
K30. Why food must be put in the correct storage area, and the temperatures that different foods should be stored at
K31. Why it is important that storage areas are clean and tidy, and what to do if they are not
K32. Why it is important to store food at the correct temperatures, and how to achieve this
K33. What types of food are raw and what types are ready-to-eat
K34. Why it is important to separate raw and ready-to-eat food
K35. Why stock rotation procedures are important, and why you must dispose of food beyond its ‘use-by date’
20 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 203 Maintain food safety when storing, preparing and cooking food (2GEN3)
Unit 203 (2GEN3.4) Prepare, cook and hold food safely
What you have to do What you have to know
To meet the national standard you must:
23. Check food before and during operations for any hazards, and follow the correct procedures for dealing with these
24. Follow your organisation’s procedures for items that may cause allergic reactions
25. Prevent cross-contamination, such as between raw foods, foods already cooking/reheating and ready-to-eat foods
26. Use methods, times, temperatures and checks to make sure food is safe following operations
27. Keep necessary records up-to-date
What you must cover:
Operations
a) Defrosting food
b) Preparing food, including washing and peeling
c) Cooking food
d) Reheating food
e) Holding food before serving
f) Cooling cooked food not for immediate consumption
g) Freezing cooked food not for immediate consumption
Hazards
a) Bacteria and other organisms
b) Chemical
c) Physical
d) Allergenic
K36. Why and when it is necessary to defrost foods before cooking and how to do so safely and thoroughly
K37. How to recognise conditions leading to food safety hazards during preparation and cooking and what to do if you find any
K38. Why it is important to know that certain foods can cause allergic reactions and the procedures you should follow in your organisation to deal with these foods, including what you should do if a customer asks if a particular dish is free from a certain food allergen
K39. How cross-contamination can happen between, for example, raw food, food in storage and preparation and food that is ready to eat - and how to avoid this
K40. Why you should use thorough cooking and reheating methods
K41. Cooking/reheating methods, temperatures and times you must use for the food you work with
K42. How to check that the food you work with is thoroughly cooked/safely reheated
K43. Why it is important to make sure food is at the correct temperature before and during holding, prior to serving it to the customer, and how to do so
K44. The types of cooked foods you may need to chill or freeze because they are not for immediate consumption and how to do so safely
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 21
Unit 204 Maintain food safety when storing, holding and serving food (2GEN4)
What is this unit about?
This unit reflects current food safety guidance in the UK and integrates the key themes of Cleaning and preventing Cross-contamination. It provides staff with the knowledge and skills of reviewing hazards and using hazard based procedures such that they are part of a team maintaining food safety. This unit is appropriate to staff who store, hold and serve food. Separate units are available for those who cook and prepare food, and for managers and supervisors who have wider responsibilities for food safety in a catering operation.
When you have completed this unit, you will have proved you can:
2GEN4.1 Keep yourself clean and hygienic
2GEN4.2 Keep your working area clean and hygienic
2GEN4.3 Store food safely
2GEN4.4 Hold and serve food safely
22 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 204 Maintain food safety when storing, holding and serving food (2GEN4)
Unit 204 (2GEN4.1) Keep yourself clean and hygienic
What you have to do What you have to know
To meet the national standard you must:
1. Wear clean and suitable clothes appropriate to the jobs you are doing
2. Only wear jewellery and other accessories that do not cause food safety hazards
3. Change your clothes when necessary to prevent bacteria spreading
4. Wash your hands thoroughly at appropriate times
5. Avoid unsafe behaviour that could contaminate the food you are working with
6. Report any cuts, grazes, illness and infections promptly to the appropriate person
7. Make sure any cuts and grazes are treated and covered with an appropriate dressing
For the whole unit
K1. What might happen if significant food safety hazards are not controlled
K2. The types of significant food safety hazards that you are likely to come across when handling and storing food
K3. How these hazards should be controlled by personal hygiene, cleaning, safe storage and the avoidance of cross-contamination
K4. How some hazards are more important than others in terms of food safety
K5. Whom you should report to if you believe there are significant food safety hazards
For Element 2GEN4.1
K6. Why you must wear clean and suitable clothes appropriate to your job
K7. What type of clothes are appropriate to different jobs in the handling and serving of food
K8. Why jewellery and accessories can cause food safety hazards
K9. When you must change your clothes to prevent bacteria spreading and why this is important
K10. Why you must wash your hands after going to the toilet; when going into food preparation and cooking areas; after touching raw food and waste and before serving food
K11. Why it is important not to handle food if you have open wounds and what to do if you have an open wound
K12. Why it is important to report illnesses and infections promptly and why stomach illnesses are particularly important
K13. Why it is important to avoid: touching face, nose or mouth; chewing gum; eating; smoking - when you are working with food
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 23
Unit 204 Maintain food safety when storing, holding and serving food (2GEN4)
Unit 204 (2GEN4.2) Keep your working area clean and hygienic
What you have to do What you have to know
To meet the national standard you must:
9. Make sure surfaces and equipment for displaying and serving food are clean and in good condition
10. Use clean and suitable cloths and equipment for wiping and cleaning between tasks
11. Remove from use any surfaces and equipment that are damaged or have loose parts and report them to the person responsible for food safety
12. Dispose of waste promptly, hygienically and appropriately
13. Identify, take appropriate action on and report to the appropriate person any damage to walls, floors, ceilings, furniture and fittings
14. Identify, take appropriate action on and report to the appropriate person any signs of pests
What you must cover:
a) Surfaces and equipment
b) surfaces and utensils used for displaying and serving food
c) appropriate cleaning equipment
K14. Why surfaces and equipment must be clean before beginning a new task and how to do so
K15. Why it is important only to use clean and suitable cloths and equipment when cleaning between tasks and how to do so
K16. Why surfaces and equipment that are damaged or have loose parts can be dangerous to food safety
K17. The types of damaged surfaces and equipment that can cause food safety hazards and what to do about them
K18. Why it is important to clear and dispose of waste promptly and safely and how to do so
K19. How damage to walls, floors, ceilings, furniture and fittings can cause food safety hazards and the type of damage you should look for
K20. The types of pests that you may find in catering operations and how to identify the signs that they may be there
24 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 204 Maintain food safety when storing, holding and serving food (2GEN4)
Unit 204 (2GEN4.3) Store food safely
What you have to do What you have to know
To meet the national standard you must:
15. Check that food is undamaged and within its ‘use-by date’ when you receive it
16. Prepare food for storage and put it in the correct storage area as quickly as necessary to maintain its safety
17. Make sure storage areas are clean and maintained at the correct temperature for the type of food
18. Store food so that cross- contamination is prevented
19. Follow stock rotation procedures
20. Safely dispose of food that is beyond its ‘use-by date’
21. Keep necessary records up-to-date
What you must cover:
Storage areas
a) ambient temperature
b) refrigerator
c) freezer
K21. Why it is important to make sure food deliveries are undamaged and within their ‘use-by date’
K22. Why it is important that food is stored at the correct temperature and how you can ensure this
K23. Why it is important to prepare food for storage – for example by removing and disposing of outer packaging (whilst retaining any important labelling information e.g. instructions for use, on allergens)
K24. Why food must be put in the correct storage area and what temperatures different foods should be stored at
K25. Why it is important that storage areas are clean and hygienic and what to do if they are not
K26. How to check food is stored at the correct temperature
K27. Why it is important to separate raw and ready-to-eat food
K28. What types of food are raw and what types ready-to-eat
K29. Why stock rotation procedures are important and why you must dispose of food beyond its ‘use-by date’
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 25
Unit 204 Maintain food safety when storing, holding and serving food (2GEN4)
Unit 204 (2GEN4.4) Hold and serve food safely
What you have to do What you have to know
To meet the national standard you must:
22. Handle food in a way that protects it from hazards
23. Follow your organisation’s procedures for items that may cause allergic reactions
24. Prevent cross-contamination between raw foods and ready-to-eat foods
25. Use methods, times and temperatures that maintain food safety
26. Keep necessary records up-to-date.
What you must cover:
Hazards
a) sources of bacteria and other organisms
b) chemical
c) physical
d) allergenic
K30. How to check food during holding and serving
K31. Why it is important to know that certain foods can cause allergic reactions and the procedures you should follow in your organisation to deal with these types of food, including what to do when a customer asks if a particular dish is free from a certain food allergen
K32. How cross contamination can happen between raw food and food that is ready to eat and how to avoid this
K33. Why you should hold food at the correct temperature and for the correct time
K34. Holding temperatures and times you must use for the food you work with
26 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 205 Maintain and deal with payments (2GEN9)
What is this unit about?
This unit is about maintaining a payment point such as a till. It also covers taking payments from the customer, operating the till correctly and keeping payments safe and secure
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 27
Unit 205 Maintain and deal with payments (2GEN9)
What you have to do What you have to know
To meet the national standard you must:
1. Make sure your payment point is working and that you have all the materials you need
2. Maintain the payment point and restock it when necessary
3. Enter / scan information into the payment point correctly
4. Tell the customer how much they have to pay
5. acknowledge the customer’s payment and validate it where necessary
6. Follow correct procedure for chip and pin transactions
7. Put the payment in the right place according to your organisation’s procedures
8. Give correct change for cash transactions
9. Carry out transactions without delay and give relevant confirmation to the customer
10. Make the payment point contents available for authorised collection when asked to
What you must cover:
Materials
a) cash
b) cash equivalents
c) relevant stationery
d) till / credit / debit rolls
Payments
a) cash
b) cheques
c) credit cards
d) debit cards
e) cash equivalents
K1. Legal requirements for operating a payment point and taking payments from customers
K2. Your organisation’s security procedures for cash and other types of payments
K3. How you should set up your payment point
K4. How to get stocks of materials you need to set up and maintain the payment point
K5. Why it is important to tell the customer about any delays and how you should do so
K6. The types of problems that might happen with your payment point and how to deal with these
K7. How to change the till / debit / credit machine roll
K8. The correct procedures for handling payments
K9. What you should do if there are errors in handling payments
K10. Understand the procedures for dealing with hand-held payment devices at tables
K11. What procedure you must follow with regard to a payment that has been declined
K12. What might happen if you do not report errors
K13. The types of problems that may happen when you are taking payments and how to deal with these
K14. The procedures for collecting the contents of the payment point and who you should hand payments over to
K15. What some words in this unit mean
K16. Authorised collection The correct person coming to pick up the payments from the till
K17. Cash equivalents For example, vouchers, discounts, ledger payments
K18. Payment point A till, credit/debit machine or hand-held device
28 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 206 Prepare and clear areas for table service (2FS1)
What this Unit is about
This unit is about preparing areas and equipment for table service by checking stock levels and ensuring waste food containers are ready for use. It also covers preparing customer and dining areas; including laying up the tables and checking that condiments are ready for use. Finally, the unit covers clearing areas after service, e.g. stacking cutlery for cleaning and checking that service equipment such as hot plates are clean and turned off.
When you have completed this unit, you will have proved you can:
2FS1.1 Prepare service areas and equipment for table service
2FS1.2 Prepare customer and dining areas for table service
2FS1.3 Clear dining and service areas after table service
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 29
Unit 206 Prepare and clear areas for table service (2FS1)
Unit 206 (2FS1.1) Prepare service areas and equipment for table service
What you have to do What you have to know
To meet the national standard you must:
1. Check that service areas are hygienic, undamaged and ready to use in line with the service operation
2. Check that service equipment is clean, undamaged, positioned ready to use and turned on where appropriate
3. Check that there are sufficient stocks of table service linen, table items and menus stored in line with service operation
4. Prepare condiments and accompaniments ready for service and store them in line with food hygiene regulations
5. Check refuse and waste food containers are clean and ready for use
What you must cover:
Service operation
a) restaurant table service
b) function service
Service equipment
a) service cutlery/silverware
b) glassware
c) service dishes/flats
d) refrigerated units
e) hot/cold beverage service containers
f) trays/trolleys
g) sideboards/side tables/service station
Condiments and accompaniments
a) dry seasonings/flavourings
b) mustards, sauces and salad dressings
c) prepared bread items
K1. Safe and hygienic working practices when preparing service areas and equipment for table service
K2. Why a constant stock of food service items has to be maintained
K3. Why it is important to check expiry dates on items and how to do so
K4. Your organisation’s procedures for storage and stock rotation
K5. Why service equipment should be turned on before service
K6. Why waste must be handled and disposed of correctly
K7. Where and from whom health and safety and food hygiene information can be obtained
K8. The types of unexpected situations that may occur when you are preparing service areas and equipment and how to deal with these
30 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 206 Prepare and clear areas for table service (2FS1)
Unit 206 (2FS1.2) Prepare customer and dining areas for table service
What you have to do What you have to know
To meet the national standard you must:
6. Check dining furniture, table linen and table items are clean and undamaged
7. Arrange restaurant furniture according to the food service operation
8. Lay up tables according to cover lay up
9. Check the menus and ensure that they contain accurate information and are ready for customer use
10. Check that condiment containers are clean, full and ready for customers to use
What you must cover:
Table items
a) crockery
b) cutlery/silverware
c) glassware
d) menus/menu folders
e) table decorations
f) condiments and accompaniments
g) napkins and table coverings
Service operation
a) restaurant table service
b) function service
Cover lay-up
a) full place settings for a la carte menu
b) full place settings for table d’hôte menu
c) full place settings for functions
K9. Safe and hygienic working practices when preparing customer dining areas
K10. Why it is essential to check table linen and table items before service
K11. Why menus should be checked before use
K12. Why heating/air conditioning/ventilation and lighting should be checked before use when preparing customer dining areas for table service
K13. The types of unexpected situations that may occur when you are preparing customer dining areas and how to deal with these
K14. What some of the words in this unit mean
K15. Full place settings for a la carte menu Cutlery brought out suitable to the food ordered
K16. Full place settings for table d’hôte menu All the cutlery already on the table
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 31
Unit 206 Prepare and clear areas for table service (2FS1)
Unit 206 (2FS1.3) Clear dining and service areas after table service
What you have to do What you have to know
To meet the national standard you must:
1. Arrange table items used in food service area for cleaning or store them as required
2. Prepare service and table linen for dispatch to laundry or clean down and remove disposable items
3. Store food items and accompaniments for future use in line with food hygiene regulations
4. Dispose of rubbish and waste food correctly
5. Make sure that service equipment is clean and turned off or stored
6. Leave dining and food service areas tidy and ready for cleaning
What you must cover:
Table items
a) cutlery/silverware
b) glassware
c) menus/menu holders
d) table decorations
e) condiments and accompaniments
f) napkins and table coverings
Food service areas
a) customer dining areas
b) sideboards/side tables/trolleys
c) service preparation areas
Service equipment
a) hot plates/plates
b) warmers
c) refrigerated units
d) hot/cold beverage service containers
e) trays/trolleys
f) sideboards/side tables/service station
K1. Safe and hygienic working practices when clearing dining and service areas
K2. Why all dining and service areas should be left clean after service
K3. Why certain electrical equipment should be turned off after service
K4. Why waste must be handled and disposed of correctly
K5. How to dispose of broken glass and crockery safely
K6. The security procedures you should follow
K7. The types of unexpected situations that may occur when you are clearing dining and service areas and how to deal with these
32 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 207 Serve food at the table (2FS2)
What is this unit about?
This unit is about greeting and assisting customers when they arrive, giving them accurate information about dishes and taking their orders. It also covers serving customer orders, providing customers with items such as cutlery and condiments and keeping the dining area clean and tidy during service.
When you have completed this unit, you will have proved you can:
2FS2 1 Greet customers and take orders
2FS2 .2 Serve customer orders and maintain the dining area
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 33
Unit 207 Serve food at the table (2FS2)
Unit 207 (2FS2.1) Greet customers and take orders
What you have to do What you have to know
To meet the national standard you must:
1. Greet customers and identify their requirements and check any booking records as appropriate to the service operation
2. Provide customers with assistance when they arrive
3. Make sure customers have access to the correct menu
4. Give accurate information on individual dishes according to customers’ requirements
5. Take the opportunity to maximise the order using appropriate sales techniques
6. Assist customers to make a choice where appropriate
7. Identify, record and deal with their order promptly
What you must cover:
Table items
a) crockery
b) cutlery and silverware
c) glassware
d) napkins
e) condiments and accompaniments
Service equipment
a) dishes, linens, flats
b) tray/trolley service - cutlery and silverware
c) service cloths/linen
Service method
a) plated items
b) served items
K1. Your organisation’s standards for customer service
K2. Why menus should be checked before use
K3. Why information about the menu should be given accurately to customers
K4. Why it is important to have knowledge about the food being served
K5. Types of assistance that customers may need when they arrive and how to deal with these
K6. The types of unexpected situations that may occur when greeting customers and dealing with their orders and how to deal with these
34 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 207 Serve food at the table (2FS2)
Unit 207 (2FS2/10/2) Serve customer orders and maintain the dining area
What you have to do What you have to know
To meet the national standard you must:
8. Provide customers with the correct table items for the food to be served at the appropriate times
9. Serve food with clean and undamaged service equipment of the appropriate type
10. Serve food of the type, quality and quantity required using the appropriate service method
11. Keep the customer area tidy and clean
12. Remove and replace used table items as required and maintain the correct stocks
13. Remove leftover food items, condiments and accompaniments from the table when required and deal with them correctly
14. Carry out work with the minimum of disturbance to customers
What you must cover:
Table items
a) crockery
b) cutlery and silverware
c) glassware
d) napkins
e) condiments and accompaniments
Service equipment
a) dishes, linens, flats
b) tray/trolley service – cutlery and silverware
c) service cloths/linen
Service method
a) plated items
b) served items
K6. Safe and hygienic working practices when serving customers’ orders
K7. Which condiments and accompaniments best complement each menu item
K8. Which service equipment is appropriate for different menu items
K9. Why food should be arranged and presented in line with the menu specifications
K10. Why care has to be taken to serve food hygienically
K11. Safe and hygienic working practices when maintaining dining and service areas
K12. Why dining and service areas must be kept tidy and free from rubbish and food debris
K13. Why waste must be handled and disposed of correctly
K14. Why a constant stock of linen, table items and accompaniments must be maintained
K15. The types of unexpected situations that may occur when serving food at table and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 35
Unit 208 Provide a silver service (2FS3)
What is this unit about?
This unit is about silver serving various foods including soups and sauces, bread rolls and potatoes, meat and poultry, vegetables and sweets. This unit also covers clearing finished courses including cutlery, crockery and other table items such as glassware.
When you have completed this unit, you will have proved you can:
2FS3.1 Silver serve food
2FS3.2 Clear finished courses
36 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 208 (2FS3) Provide a silver service
Unit 208 (2FS3.1) Silver serve food
What you have to do What you have to know
To meet the national standard you must:
1. Make sure that service equipment is clean and undamaged and ready for service according to the service operation
2. Make sure that the food that you serve is of the type and quantity required and that it is arranged allowing for easy service
3. Portion, serve and arrange the food items using the recommended service equipment
4. Deal with surplus food items and used service equipment appropriately
5. Carry out your work with the minimum of disturbance to customers
What you must cover:
Service equipment
a) dishes/liners/flats
b) service cutlery/silverware
c) service cloths/linen
Service operation
a) function silver service
b) restaurant silver service
c) buffet/carvery silver service
Food items
a) soups
b) gravies/sauces
c) bread rolls/potatoes/other solid items
d) sliced meat/poultry
e) rice/vegetables/other small chopped items
f) pies/tarts/flans/gateaux
g) puddings/spooned desserts
h) cheese
K1. Safe and hygienic working practices when providing a silver service
K2. Why it is important to be familiar with the available menu items
K3. What the operational procedures for serving courses are
K4. What food has to be carefully portioned during service
K5. Why care has to be taken to serve and arrange food correctly
K6. Why care should be taken to avoid accidents
K7. Why and to whom all customer incidents should be reported
K8. The types of unexpected situations that may occur when providing silver service and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 37
Unit 208 Provide a silver service (2FS3)
Unit 208 (2FS3.2) Clear finished courses
What you have to do What you have to know
To meet the national standard you must:
6. Clear finished courses from the table at the appropriate time according to the service operation
7. Clear finished courses and used crockery and cutlery systematically with assistance from other service staff
8. Check crockery, cutlery and other table items and replace or remove them as appropriate
9. Clear waste and food debris from the table in line with the service operation
What you must cover:
Courses
a) starter
b) main course
c) dessert
Service operation
a) function silver service
b) restaurant silver service
c) buffet/carvery silver service
Table items
a) glassware
b) condiments and accompaniments
c) table decorations
K9. Safe and hygienic working practices when clearing finished courses
K10. What the operational procedures for clearing finished courses are
K11. Why and to whom any incidents or accidents should be reported
K12. What the hygiene aspects are to clearing tables
K13. The types of unexpected situations that may occur when clearing courses and how to deal with these
38 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 209 Provide a buffet/carvery service (2FS4)
What is this unit about?
This unit is about preparing the carvery or buffet display by arranging items such as crockery, cutlery and napkins. It also covers serving customers at the carvery or buffet which includes portioning the food and using the correct service style. Finally, the unit covers keeping customer dining areas clean by clearing tables and dealing with spillages
When you have completed this unit, you will have proved you can:
2FS4.1 Prepare and maintain a carvery/buffet display
2FS4 2 Serve and assist customers at the carvery/buffet
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 39
Unit 209 Provide a buffet/carvery service (2FS4)
Unit (2FS4.1) Prepare and maintain a carvery/buffet display
What you have to do What you have to know
To meet the national standard you must:
1. Make sure the carvery/buffet table is clean, undamaged and positioned according to the service style
2. Make sure table items are clean, undamaged and arrange them correctly for food service
3. Make sure service equipment is clean, undamaged and positioned ready for use
4. Display food items ready for service
5. Display and store food items according to food safety requirements
6. Replenish food items as necessary and keep the carvery or buffet free from food debris during food service
What you must cover:
Service style
a) served buffet/carvery
b) self-service buffet/carvery
Table items
a) crockery
b) cutlery/silverware
c) glassware
d) table coverings
e) napkins
f) decorative items
g) flowers
Service equipment
a) dishes/flats/plates
b) service cutlery/silverware
c) service cloths/linen
Food items
a) hot food
b) cold food
c) accompaniments
K1. Safe and hygienic working practices when preparing and maintaining a carvery or buffet display
K2. Why food items should be replenished and displayed correctly throughout service
K3. Why dining and service areas must be kept tidy and free from rubbish and food debris
K4. Why service equipment should be turned on before service
K5. Why heating/air conditioning/ventilation and lighting should be checked before use when preparing areas for service
K6. Why table items should be checked for damage and cleanliness before service
K7. The types of unexpected situations that may occur when preparing and maintaining the carvery or buffet and how to deal with these
40 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 209 Provide a buffet/carvery service (2FS4)
Unit (2FS4.2) Serve and assist customers at the carvery/buffet
What you have to do What you have to know
To meet the national standard you must:
7. Give information that meets the customers’ needs and promotes the products and services of your organisation
8. Serve food with service equipment of the appropriate type that is clean and undamaged using the correct service style
9. Serve only food items that are of the required type and quality
10. Portion and arrange food in line with your organisation’s style and customer requirements
11. Keep customer dining areas tidy and free from rubbish and food debris
12. Clear any used table items and left over food items when necessary
13. Carry out work with the minimum of disturbance to customers
What you must cover:
Service style
a) served buffet/carvery
b) self-service buffet/carvery
Service equipment
a) dishes/flats/plates
b) service cutlery/silverware
c) service cloths/linen
Food items
a) hot food
b) cold food
c) accompaniments
K8. Safe and hygienic working practices when serving customers at a buffet or carvery
K9. Why portions should be controlled when serving food to customers
K10. Why information given to customers should be accurate
K11. Why maintaining food at the correct temperature is important and how you can ensure this
K12. Why and to whom all customer incidents should be reported
K13. Safe and hygienic working practices when maintaining a customer dining area
K14. Why waste must be handled and disposed of correctly
K15. Why and to whom breakages should be reported
K16. The types of unexpected situations that may occur when serving customers from the carvery or buffet and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 41
Unit 210 Convert a room for dining (2FS5)
What is this unit about?
This unit is about converting an empty, but appropriate room so that it is suitable for dining purposes. It also covers returning the room to its original state
When you have completed this unit, you will have proved you can:
2FS5.1 Set up food dining areas
2FS5.2 Return food dining area to its original state
42 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 210 Convert a room for dining (2FS5)
Unit 210 (2FS5.1) Set up food dining areas
What you have to do What you have to know
To meet the national standard you must:
1. Ensure the required number of staff are available to prepare the food dining areas, and inform the proper person when more staff are required
2. Prioritise work and carry it out in an efficient manner
3. Identify items requiring moving, the number of people needed to move each item and the amount of time required to do so
4. Move items not required in a safe way, and pack away as required
5. Set up necessary dining and service equipment in a safe and hygienic manner to organisational standards, using the required number of people to move each item
6. Clean any unhygienic dining or service equipment or dining areas
What you must cover:
Dining equipment
a) Tables
b) Chairs
c) Service surface
Service equipment
a) Customer cutlery
b) Service apparatus
c) Customer plates / bowls
d) Condiments
K1. Why it is important to lift heavy or bulk items using approved safe methods
K2. What the safe methods for lifting and carrying are
K3. How to determine how many staff are needed for lifting and carrying different items
K4. What equipment commonly needs to be moved
K5. What specific packing requirements certain equipment may have
K6. What the organisational table layouts are
K7. What the organisation’s service structure is
K8. Why, and to who, problems such as damaged dirty or missing equipment, need to be reported
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 43
Unit 210 Convert a room for dining (2FS5)
Unit 210 (2FS5.2) Return food dining area to its original state
What you have to do What you have to know
To meet the national standard you must:
7. Ensure the required number of staff are available to clear the food dining areas and inform the proper person when more staff are required
8. Prioritise work and carry it out in an efficient manner
9. Clean surfaces and service equipment where required
10. Move dining equipment and service equipment in an orderly manner ensuring they are correctly packed away
11. Safely return any items to their proper place
12. Ensure the area is left as required by organisational standards
What you must cover
Dining equipment
a) Tables
b) Chairs
c) Service surface
Service equipment
a) Customer cutlery
b) Customer plates / bowls
c) Service apparatus
d) Condiments
K9. What materials and equipment are used for cleaning different types of surfaces in the food dining areas
K10. Why the work area needs to be inspected on completion
K11. What information is required in order to clean food dining surfaces
44 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 211 Prepare and clear the bar area (2BS1)
What is this unit about?
This unit is about preparing stock and equipment in the bar area before service and clearing down. It also covers clearing and storing glassware, and dealing with broken glass.
When you have completed this unit, you will have proved you can:
2BS1.1 Prepare customer and service areas
2BS1.2 Clear customer and service areas
2BS1.3 Clean and store glassware
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 45
Unit 211 Prepare and clear the bar area (2BS1)
Unit 211 (2BS1) 1 Prepare customer and service areas
What you have to do What you have to know
To meet the national standard you must:
1. Check stocks for drinks service, restocking and rotating them in line with workplace procedures
2. Prepare and store the drink accompaniments, ready for service
3. Make sure that service and electrical equipment is clean, free from damage and displayed as required
4. Make sure that menus and promotional material are accurate, clean, free from damage and displayed as required
5. Make sure service areas are clean, tidy and ready for service
What you must cover:
Stocks for drinks service
a) bottled soft/alcoholic drinks
b) draught soft/alcoholic drinks
c) soft/alcoholic drinks served by optics
d) soft/alcoholic drinks free poured with measure and pourer
e) hot drinks
Drink accompaniments
a) ice
b) food garnishes for drinks
c) accompaniments for hot drinks
d) decorative items for drinks
Service equipment
a) bottle openers/cork screws
b) optics, measures/pourers
c) glassware
d) drip trays and drip mats
e) ice buckets and tongs
f) knives and chopping boards
g) coasters and drink mats
K1. Safe and hygienic working practices when preparing customer and service areas
K2. Why and to whom breakages should be reported
K3. Why it is essential to check the expiry dates on stock items
K4. Why refrigeration units should be maintained at the correct temperature
K5. Why correct storage and rotation procedures should be followed
K6. Why service areas must be secured from unauthorised access at all times
K7. Why maintenance should not be attempted on electrical equipment
K8. Why a constant stock of drinks and accompaniments must be maintained
K9. Why stocks of drinks must be rotated
K10. The types of unexpected situations that may occur when you are preparing the bar area and how to deal with these
Electrical equipment
a) refrigerated units
b) ice machine
Service areas
a) counters and shelves
b) waste bins/bottle containers
c) floors
d) tables and chairs
46 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 211 Prepare and clear the bar area (2BS1)
Unit 211 (2BS1) 2 Clear customer and service areas
What you have to do What you have to know
To meet the national standard you must:
6. Store, restock, or dispose of drink stocks and drink accompaniments, in line with workplace procedures
7. Ensure that service equipment is clean and stored as required
8. Make sure electrical equipment and machines are left in the correct condition
9. Ensure that customer and service areas are tidy, free from rubbish and ready for cleaning
What you must cover:
1. Stocks for drinks service
a) bottled soft/alcoholic drinks
b) draught soft/alcoholic drinks
c) soft/alcoholic drinks served by optics
d) soft/alcoholic drinks free poured with measure and pourer
e) hot drinks
2. Drink accompaniments
a) ice
b) food garnishes for drinks
c) accompaniments for hot drinks
d) decorative items for drinks
3. Service equipment
a) bottle openers/cork screws
b) optics, measures/pourers
c) glassware
d) drip trays and drip mats
e) ice buckets and tongs
K11. Safe and hygienic working practices when clearing customer and service areas
K12. Why service areas should be left tidy and free from rubbish after service
K13. Why waste must be handled and stored correctly
K14. Why certain electrical equipment must be turned off after service
K15. Why maintenance must not be attempted on electrical equipment
K16. Why customer service areas must be secured from unauthorised access after service
K17. Why spillages and breakages must be reported to the appropriate person
K18. Why correct storage procedures must be followed for food and drink stocks
K19. The types of unexpected situations that may occur when you are clearing the bar area and how to deal with these
4. Electrical equipment
a) refrigerated units
b) ice machine
5. Service areas
a) counters and shelves
b) waste bins/bottle containers
c) floors
d) tables and chairs
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 47
Unit 211 Prepare and clear the bar area (2BS1)
Unit 211 (2BS1) 3 Clean and store glassware
What you have to do What you have to know
To meet the national standard you must:
10. Empty glassware and position it ready for cleaning
11. Check that cleaning equipment or machinery is clean, safe, free from damage and ready for use
12. Clean glassware at the recommended temperature using an appropriate cleaning method
13. Check that finished glassware is clean, dry and free from damage
14. Dispose of damaged or broken glassware following recommended procedures
15. Dispose of waste or dirty water following recommended procedures
16. Check that cleaning equipment or machines are left clean, dry, undamaged and ready for future use
17. Keep storage areas clean, tidy and free from rubbish
What you must cover:
1.Glassware
a) glasses
b) water jugs
K20. Safe and hygienic working practices when handling glassware, cleaning equipment and materials
K21. Why glassware should be handled carefully
K22. Why glassware should be cleaned at the correct temperature
K23. What the proper procedure is for disposing of broken glass
K24. How to maintain glass washing equipment
K25. The types of unexpected situations that may occur when you are handling and cleaning glassware and how to deal with these
48 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 212 Serve alcoholic and soft drinks (2BS2)
What is this unit about?
This unit is about providing customers with a range of alcoholic and non-alcoholic drinks – bottled, draught, cans and cartons, and those served by free pouring or optics, for example spirits and liqueurs.
When you have completed this unit, you will have proved you can:
2BS2.1 Take customer orders
2BS2. 2 Serve drinks
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 49
Unit 212 Serve alcoholic and soft drinks (2BS2)
Unit 212 2BS2.1 Take customer orders
What you have to do What you have to know
To meet the national standard you must:
1. Deal with your customers in order of arrival where possible
2. Maintain focus on the customer and their needs
3. Offer your customers accurate information on available drinks
4. Take the opportunity to maximise sales through up-selling in line with current best practice and/or legislation
5. Identify customer requirements accurately and offer them drink accompaniments appropriate to the type of drink
6. Provide alcoholic drinks to permitted people only
7. Deal with customer incidents effectively and inform the proper person where necessary
What you must cover:
1. Information
a) price
b) alcoholic content
c) name and type of drink
d) style characteristics
2. Drinks
a) bottled drinks
b) draught drinks
c) drinks in cans or cartons
d) drinks served by free pouring or optics
3. Drink accompaniments
a) ice/water
b) food garnishes for drinks
c) decorative items/stirrers
For the whole unit
K1. What the Licensing Objectives are relevant to the country in which you are working
K2. Current relevant legislation relating to licensing and weights and measures
K3. Why it is important to check glassware for damage
K4. Why drinks should be stored at the correct temperature
K5. How to deal with violent/disorderly customers
K6. Why it is important to offer customers accurate information e.g. about the strength of drinks and their basic characteristics
K7. Why it is important to offer customers accurate information about special offers and promotions
K8. What legal measures must be used to serve alcohol and why they must be used
K9. What the law is in relation to serving underage drinkers and how this affects bar staff
K10. What the law is in relation to the times of day/night that alcohol may be served
K11. What symptoms indicate that a customer has drunk excessive amounts and what your legal responsibilities are in relation to this
K12. Under what circumstances must customers not be served with alcohol
K13. How to respond to signs that someone might be under the influence of drugs or buying/selling drugs
K14. What procedures to follow in response to people smoking in a no smoking area
K15. Types of non-routine needs that customers may have and how to deal with these
For Element 2BS2.1
16. Your organisation’s standards for customer service
17. Different service styles within your organisation
18. Why you should deal with customers in order of arrival where possible
50 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 212 Serve alcoholic and soft drinks (2BS2)
Unit 212 (2BS2) 2 Serve drinks
What you have to do What you have to know
To meet the national standard you must:
8. Select a glass in which to serve the drink according to your organisation’s procedures and customer requirements
9. Check that the glass is clean and undamaged
10. Pour the drink according to the product that you are serving
11. Ensure that the drink is at the correct temperature before serving
12. Serve the drink to the customer in line with the service style
13. Promote additional products to the customer as appropriate
What you must cover:
1. Drinks
a) bottled
b) draught
c) drinks in cans
d) drinks in cartons
e) free pouring/optics
2. Customer
a) with routine needs
b) with non-routine needs
3. Service style
a) at the bar
b) at the table
K19. The correct way to open capped, screw top and corked bottles and how to use the appropriate equipment
K20. Why you should leave the bottle with the label facing the customer
K21. The correct way to pour and serve the following draught drinks: stout, cask ales, keg beers / lagers, ‘cream flow’ drinks, cask/keg cider, wine
K22. The correct way to pour and serve the following drinks for free or optic pouring: spirits, wines, ports and sherries, liqueurs, cordials
K23. Types of glasses available to serve drinks and which ones to use according to your organisation’s procedures and customer requirements
K24. Correct temperatures for drinks
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 51
Unit 213 Prepare and serve cocktails (2BS3)
What is this unit about?
This unit is about preparing cocktail making equipment and cocktail ingredients. It also covers mixing and serving cocktails and giving customers accurate information about them.
When you have completed this unit, you will have proved you can:
2BS3.1 Prepare service area and equipment for serving cocktails
2BS3.2 Mix and serve cocktails
52 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 213 Prepare and serve cocktails (2BS3)
Unit 213 (2BS3) 1 Prepare service area and equipment for serving cocktails
What you have to do What you have to know
To meet the national standard you must:
1. Make sure that work areas are clean, tidy and ready to use
2. Make sure that cocktail-making equipment is clean and undamaged
3. Prepare and store cocktail ingredients ready to use
4. Store cocktail accompaniments ready to use
What you must cover:
1. Equipment
a) pourers
b) blenders
c) shakers/mixers
d) stirring equipment
e) squeezers and strainers
f) knives and chopping board
g) glasses/jugs
h) ice scoops
i) cocktail list/menu
2. Ingredients
a) fruit
b) fruit juices/soft drinks
c) cream/milk
d) alcohol
3. Accompaniments
a) ice
b) food garnish
c) salt/sugar
d) decorative items
K1. Safe and hygienic working practices when preparing areas and equipment for making cocktails
K2. Why it is important to keep preparation areas and equipment hygienic when preparing cocktails
K3. What safe working practices should be followed when preparing cocktails
K4. Why it is important to have all ingredients ready before preparing cocktails
K5. The types of unexpected situations that may happen when preparing areas and equipment to make cocktails
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 53
Unit 213 Prepare and serve cocktails (2BS3)
Unit 213 (2BS3) 2 Mix and serve cocktails
What you have to do What you have to know
To meet the national standard you must:
5. Identify customer requirements
6. Provide customers with accurate information about cocktails as required
7. Promote cocktails to customers at appropriate times
8. Assemble cocktails using the recommended, measures, techniques, equipment and accompaniments
9. Finish cocktails and serve them using the recommended equipment and accompaniments
10. Serve alcoholic cocktails to permitted people only
What you must cover:
2. Information
a) price
b) ingredients
c) relative strength
d) measures
2. Type of cocktail
a) spirit based
b) non-alcoholic
c) cream based cocktail
d) champagne based cocktail
e) gin / vodka based cocktail
f) tequila based cocktail
g) fruit juice based cocktail
h) sour cocktail
3. Methods
a) shaken
b) mixed
c) stirred
d) blended
K6. Current relevant legislation relating to licensing and weights and measures legislation
K7. Safe and hygienic working practices when serving cocktails
K8. Why and to whom any customer incidents should be reported
K9. How to respond to signs that someone might be under the influence of drugs or buying/selling drugs
K10. How to deal with violent/disorderly customers
K11. What procedures to follow in response to people smoking in a no smoking area
K12. Where and from whom health and safety and food hygiene legislation can be obtained
K13. Why it is important to offer customers accurate information e.g. about the strength of drinks and their basic characteristics
K14. Why it is important to offer customers accurate information about special offers and promotions
K15. Why correct information must be provided to customers at all times
K16. Why it is important to recognise the names of different cocktails
K17. What the different techniques for mixing cocktails are
K18. Different measures for the types of cocktails you are making
K19. Why it is important to use the correct measures when preparing cocktails
K20. When it is permissible to free-pour when making cocktails
K21. What legal measures must be used to serve alcohol and why they must be used
K22. What the law is in relation to serving underage drinkers and how this affects bar staff
K23. What the law is in relation to the times of
54 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
e) built/poured
4. Accompaniments
a) ice
b) food garnishes
c) salt/sugar
d) decorative items
Equipment
a) pourers
b) blenders
c) shakers/mixers
d) stirring equipment
e) squeezers and strainers
f) knives and chopping boards
g) glasses/jugs
h) ice scoops
day/night that alcohol may be served
K24. What symptoms indicate that a customer has drunk excessive amounts and what your legal responsibilities are in relation to this
K25. Under what circumstances customers must not be served with alcohol
K26. The types of unexpected situations that may happen when preparing and serving cocktails and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 55
Unit 214 Prepare and serve wines (2BS4)
What is this unit about?
This unit is about preparing for wine service by checking equipment such as trays, corkscrews and ice buckets. It also covers the promotion of wines and taking orders. Finally it covers presenting wine to the customer and serving it at the correct temperature
When you have completed this unit, you will have proved you can:
2BS4.1 Prepare service areas, equipment and stock for wine service
2BS4.2 Determine customer requirements for wine
2BS4.3 Present and serve wine
56 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 214 Prepare and serve wines (2BS4)
Unit 214 2BS4.1 Prepare service areas, equipment and stock for wine service
What you have to do What you have to know
To meet the national standard you must:
1. Make sure there are sufficient stocks of service linen, table items, service equipment and wine lists
2. Make sure service linen, table items, service equipment and wine lists are clean and ready for use
3. Make sure there is sufficient wine stock
4. Make sure the wine stock is free from damage, available for service and stored at the recommended serving temperature
What you must cover:
1. Service equipment
a) glassware
b) trays
c) service cloths/linen
d) corkscrews/bottle opener
e) ice buckets/stands
f) chillers/coolers
2. Wine
a) red
b) white/rosé
c) sparkling/semi-sparkling
d) dessert
K1. Safe and hygienic working practices when preparing service areas, equipment and stock for wine service
K2. What equipment is necessary for different types of wine
K3. What glassware is necessary for different types of wine
K4. What temperatures different types of wine should be stored and maintained at before service
K5. What organisational procedures relate to preparing service areas, equipment and stock
K6. The types of unexpected situations that may happen when preparing service areas and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 57
Unit 214 Prepare and serve wines (2BS4)
Unit 214 (2BS4.2) Determine customer requirements for wine
What you have to do What you have to know
To meet the national standard you must:
5. Present the wine list to the customer when they are considering their order
6. Establish an effective rapport with the customer and maintain it throughout the service
7. Take the opportunity to maximise sales through up-selling in line with current best practice and/or legislation
8. Give accurate wine list information to meet the requirements of the customer
9. Refer customer queries outside your own area of responsibility to the proper person
10. Take customer orders according to your organisation’s procedures
What you must cover:
1. Wine list information
a) name and type of wine
b) price
c) style characteristics
d) country of origin
2. Customer needs
a) customer taste and style
b) price
c) occasion
d) matching wine to menu items
K7. Current relevant legislation relating to trades description and licensing legislation when serving wine
K8. How to deal with and report customer incidents
K9. The importance of maximising sales through up-selling and how to do this
K10. How to interpret the wine label information
K11. The basic characteristics of the wines available within the establishment
K12. How to describe wine characteristics to the customer
K13. What factors to consider when providing advice to customers on choice of wine: which wines complement different types of food on the menu, customers’ expressed taste, the occasion and organisation’s requirements for sales
K14. What techniques to use to promote wines to customers
K15. What legal measures can be used to serve wine and which ones are most appropriate to your organisation
K16. Under what circumstances must customers not be served with alcohol
K17. What symptoms indicate that a customer has drunk excessive amounts and what are your legal responsibilities in relation to this
K18. How to refuse to serve customers displaying inappropriate behaviour
58 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 214 Prepare and serve wines (2BS4)
Unit 214 (2BS4) 3 Present and serve wine
What you have to do What you have to know
To meet the national standard you must:
11. Handle the wine and present it to the customer in a style and manner appropriate to the style of service
12. Open the wine using the appropriate method
13. Serve the wine at the recommended temperature using the correct service equipment
14. Check the wine prior to service
15. Deal with routine customer queries and comments
16. Refill customers’ wine glasses in line with their requirements and established procedures
What you must cover:
1. Service equipment
a) glassware
b) trays
c) service cloths/linen
d) corkscrews/bottle openers
e) ice buckets/stands
f) chillers/coolers
2. Wine
a) red
b) white/rosé
c) sparkling/semi-sparkling
d) dessert
3. Style of service
a) by the glass
b) by the bottle
c) by the carafe / decanter
19. Safe and hygienic working practices, relevant licensing weights and measures and trades description legislation
20. What the various safety procedures involved in opening a bottle of champagne or sparkling wine are
21. What the correct procedures for handling glassware are and which glassware is appropriate for use in the service of different types of wine
22. What the recommended temperatures for maintaining different types of wine during service are
23. What the correct method of service (etiquette) is for white wine, red wine, sparkling wine
24. How many measures of wine are obtainable from standard bottles of wine
25. The types of unexpected situations that may happen when serving wine and how to deal with these
26. What the indicators are when wine is not suitable for drinking
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 59
Unit 215 Maintain cellars and kegs (2BS5)
What is this unit about?
This unit is about keeping cellars clean, ensuring that equipment such as refrigeration units are in working order, and that conditions are correct. The unit also covers connecting and disconnecting kegs and gas cylinders and checking to see that they are functioning properly.
When you have completed this unit, you will have proved you can:
2BS5.1 Maintain cellars
2BS5.2 Prepare kegs and gas for use
60 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 215 Maintain cellars and kegs (2BS5)
Unit 215 (2BS5) 1 Maintain cellars
What you have to do What you have to know
To meet the national standard you must:
1. Make sure that cellar surfaces are free from dirt, rubbish, spillages and mould
2. Make sure that the floors are clean and that drains, gullies and sumps are free from blockages
3. Make sure that cellar equipment is clean and in good working order
4. Use the recommended cleaning equipment and materials and store them correctly after use
5. Maintain cellar environmental conditions in line with service operations
6. Secure the cellar against unauthorised access
What you must cover:
1. Equipment
a) racks/shelves/cradles
b) refrigeration/cooling units
c) environmental conditions
d) cleaning systems
e) equipment to control
2. Environmental conditions
a) humidity
b) ventilation
c) lighting
d) temperature
K1. Safe and hygienic working practices when maintaining cellars
K2. Why there are specific security procedures for going in and out of the cellar
K3. Why cellars should be secured against unauthorised access at all times
K4. Why the cellar should be kept clean and tidy at all times
K5. Why the cellar must be kept at a recommended temperature and what this temperature should be
K6. The types of unexpected situations that may happen when maintaining cellars and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 61
Unit 215 Maintain cellars and kegs (2BS5)
Unit 215 (2BS5) 2 Prepare kegs and gas for use
What you have to do What you have to know
To meet the national standard you must:
7. Position the full keg or gas cylinder for convenience at the appropriate time
8. Disconnect the empty keg or gas cylinder using the recommended method
9. Check that the new keg or gas cylinder contains the correct product and shows the correct date
10. Connect the new keg or gas cylinder using the recommended method
11. Check that the new keg or gas cylinder is working properly
12. Store used keg or gas cylinder ready for dispatch
13. Deal with leakages in keg or gas cylinders effectively and inform the proper person where necessary
What you must cover:
1. Keg or gas cylinders
a) beer
b) cider
c) lager
d) real ales
e) carbon dioxide/mixed gas cylinders
f) bulk gas
K7. Safe and hygienic working practices when preparing kegs and gas cylinders for use
K8. What are the risks of mishandling kegs and gas cylinders
K9. Why the correct and safe lifting techniques must be used
K10. Why the gas cylinder for use must be chained or strapped to the wall
K11. Why and to whom any sign of damage to kegs/cylinders must be reported
K12. Why it is essential to turn off the gas supply before disconnecting the keg
K13. What the safety considerations are in dealing with mixed gases
K14. What your organisation’s procedure is in the event of an emergency
K15. How to determine if kegs/cylinders are leaking
K16. Why it is important to check date stamps on stock
K17. How to tell if stock is out of condition
K18. The types of unexpected situations that may happen when preparing kegs and gas cylinders and how to deal with these
62 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 216 Clean drink dispense lines (2BS6)
What is this unit about?
This unit is about using cleaning agents that are correctly diluted to clean pipes and taps, and checking that drink dispense lines are free from damage and in working order.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 63
Unit 216 Clean drink dispense lines (2BS6)
What you have to do What you have to know
To meet the national standard you must:
1. Prepare the drink dispense line system ready for cleaning
2. Measure the line cleaning solution and draw through in line with operational procedures and health and safety requirements
3. Soak and clean the drink dispense line correctly in line with operational procedures
4. Flush the drink dispense lines with water and make sure that cleaned pipes and taps are free from debris, detergent and water
5. Make sure the cleaned drink dispense line system is free from damage and in good working order
6. Pull the drink through and ensure that it is of the correct quality for service
7. Return all equipment and ensure the cellar and bar are clean and tidy
What you must cover:
1. Drink dispense lines
a) beer/stout/lager/cider dispense lines
K1. Current legislation regarding safe and hygienic working practices when cleaning drink dispense lines
K2. Why it is important to clean drink dispense lines
K3. What the dangers are of mishandling kegs and gas cylinders
K4. What the health and safety issues are when working with line cleaning chemicals
K5. Why it is important to make sure cleaning agents are correctly diluted
K6. What equipment you need to clean drink dispense lines
K7. Why on-line beverages should be tested after cleaning pipes and lines
K8. Why lines should be thoroughly rinsed with clean water after cleaning and before use
K9. What your organisation’s procedures are for cleaning and maintaining post-mix dispense systems
K10. The types of unexpected situations that may happen when cleaning lines and how to deal with these
64 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 217 Prepare and serve dispensed and instant hot drinks (2BS7)
What is this unit about?
This unit is about preparing basic equipment such as small dispensing machines, kettles, urns, coffee and tea pots. The unit also covers the preparation and service of hot drinks such as coffee, tea, and hot chocolate.
When you have completed this unit, you will have proved you can:
2BS7.1 Prepare work area and equipment for service
2BS7.2 Prepare and serve hot drinks
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 65
Unit 217 Prepare and serve dispensed and instant hot drinks (2BS7)
Unit 217 (2BS7) 1 Prepare work area and equipment for service
What you have to do What you have to know
To meet the national standard you must:
1. Prepare the preparation, service and other equipment ready for use
2. Clean the work areas, leaving them tidy and ready for use
3. Make sure that preparation, service and other equipment are clean and free from damage
4. Store sufficient drink ingredients and accompaniments ready for use
What you must cover:
1. Preparation equipment
a) small vending machines
b) urns / kettles
c) coffee pots
d) tea pots
2. Service equipment
a) cutlery
b) glassware
c) crockery
d) trays
3. Other equipment
a) dish washers
b) fridges/freezers
c) thermometers
4. Drinks
a) coffee
b) hot chocolate
c) tea
5. Drink ingredients
a) coffee bags /pods / capsules
b) pre-ground coffee beans
K1. Safe and hygienic working practices when preparing and serving hot drinks
K2. Why drink, ingredients and accompaniments must be available and ready for immediate use
K3. Why it is important to check for damage in all work areas and service equipment before taking orders
K4. The types of unexpected situations that may occur when preparing areas and equipment for the preparation of hot drinks and how to deal with these
66 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
c) instant coffee
d) syrups
e) chocolate powder
f) loose tea
g) tea bags
h) fruit / herbal tea
6. Drink accompaniments
a) sugar
b) milk
c) dusting/topping powder
d) cream
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 67
Unit 217 Prepare and serve dispensed and instant hot drinks (2BS7)
Unit 217 (2BS7) 2 Prepare and serve hot drinks
What you have to do What you have to know
To meet the national standard you must:
5. Identify customer requirements
6. Provide customers with accurate information on drinks as required
7. Promote company drinks to customers at all appropriate times
8. Make the drinks using the correct equipment and ingredients
9. Serve the drink in your company style, offering the correct accompaniments
10. Clean preparation and serving equipment after use and tidy the preparation and serving area
What you must cover:
1. Drinks
a) coffee
b) hot chocolate
c) tea
2. Preparation equipment
a) small vending machines
b) kettles
c) urns
d) coffee pots
e) tea pots
3. Service equipment
a) cutlery
b) glassware
c) crockery
d) trays
4. Drink ingredients
a) coffee bags /pods / capsules
b) pre-grounded coffee beans
c) instant coffee
K5. Safe and hygienic working practices when preparing and serving hot drinks
K6. Why information about products given to customers should be accurate
K7. What the different techniques are for mixing and preparing different types of beverages to customer requirements
K8. Why and to whom all customer incidents should be reported
K9. Why and to whom all breakages/spillages must be reported
K10. Why customers and service areas should be kept clean, tidy and free from rubbish and used equipment
68 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
d) syrups
e) chocolate powder
f) loose tea
g) tea bags
h) fruit / herbal tea
5. Drink accompaniments
a) sugar
b) milk
c) dusting/topping powder
d) cream
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 69
Unit 218 Prepare and serve hot drinks using specialist equipment (2BS8)
What is this unit about?
This unit is about preparing specialist equipment such as espresso machines, bean grinders and cafétieres. The unit also covers the preparation and service of hot drinks such as coffee, tea, and hot chocolate, and giving customers accurate information about them. Finally the unit covers the maintenance of drink making equipment and checking the level of stocks.
When you have completed this unit, you will have proved you can:
2BS8.1 Prepare work area and equipment for service
2BS8.2 Prepare and serve hot drinks
70 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 218 Prepare and serve hot drinks using specialist equipment (2BS8)
Unit 218 (2BS8) 1 Prepare work area and equipment for service
What you have to do What you have to know
To meet the national standard you must:
1. Make sure that preparation, service and other equipment is clean, free from damage and ready for service
2. Clean the work areas, leaving them tidy and ready for use
3. Arrange promotional and display materials correctly
4. Store sufficient drink ingredients and accompaniments ready for use
What you must cover
1. Preparation equipment
a) espresso machine
b) cream whipper
c) knock out box
d) bean grinders
e) filter system
f) cafétiere
g) blender
h) steamer
i) urn
2. Service Equipment
a) cutlery
b) glassware
c) crockery
d) trays
3. Other equipment
a) dish washers
b) fridges/freezers
c) thermometers
d) temperature records
4. Promotional and display material
a) menus
b) leaflets
c) posters
K1. Safe and hygienic working practices when preparing preparation and service areas
K2. Why drink ingredients and accompaniments must be available and ready for immediate use
K3. Why it is important to check for damage in all work areas and service equipment before taking orders
K4. The types of unexpected situations that may occur when preparing preparation and service areas and how to deal with these
5. Drinks
a) coffee
b) hot chocolate
c) tea
d) steamed milk drinks
e) iced drinks
6. Drink ingredients
a) freshly ground coffee beans
b) pre-ground coffee beans
c) syrups
d) chocolate powder
e) milk
f) ice cream
g) spray cream
h) tea
i) ice
7. Drink accompaniments
a) sugar
b) dusting/topping powder
c) cream
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 71
Unit 218 Prepare and serve hot drinks using specialist equipment (2BS8)
Unit 218 (2BS8) 2 Prepare and serve hot drinks
What you have to do What you have to know
To meet the national standard you must:
5. Identify customer requirements
6. Provide customers with accurate information on drinks as required
7. Take opportunities to maximise sales through up-selling
8. Make the drinks using the recommended equipment and ingredients
9. Serve the drink in your company style, offering appropriate accompaniments
10. Clean and maintain preparation and service equipment
11. Maintain stocks of drink ingredients and accompaniments
What you must cover:
1. Information
a) price
b) relative strength
c) ingredients
d) origin of drink
Drinks
a) coffee
b) hot chocolate
c) tea
d) steamed milk drinks
e) iced drinks (e.g. frappé / iced tea)
Drink ingredients
a) freshly ground coffee beans
b) pre-ground coffee beans
c) syrups
d) chocolate powder
e) milk
K5. Safe and hygienic working practices when preparing and serving hot drinks
K6. Why information about products given to customers should be accurate
K7. What the different techniques for mixing and preparing different types of beverages to customer requirements are
K8. Why and to whom all customer incidents should be reported
K9. How to deal safely with breakages and spillages
K10. Why and to whom all breakages/spillages must be reported
K11. Why customer and service areas should be kept clean, tidy and free from rubbish and used equipment
K12. The types of unexpected situations that may occur when preparing and serving hot drinks and how to deal with these
K13. Safe and hygienic working practices when maintaining hot drink making equipment
K14. Why a constant level of stock must be maintained
K15. To whom any stock deficiencies should be reported
K16. How to use cleaning materials correctly
K17. The dangers of misusing cleaning equipment
K18. What tests should be carried out after cleaning preparation equipment
K19. The types of unexpected situations that may occur when maintaining hot drinks equipment and how to deal with these
72 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
f) ice cream
g) spray cream
h) tea
i) ice
Drink accompaniments
a) sugar
b) dusting/topping powder
c) cream
Preparation equipment
a) espresso machine
b) cream whipper
c) knock out box
d) bean grinders
e) filter system
f) cafétiere
g) blender
h) steamer
Service Equipment
a) cutlery
b) glassware
c) crockery
d) trays
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 73
Unit 219 Receive, store and issue drinks stock (2BS9)
What is this unit about?
This unit is about preparing for and checking drinks deliveries, filling in any necessary documents and safely transporting deliveries to storage areas. The unit also covers ongoing monitoring of the storage conditions and levels of stock
When you have completed this unit, you will have proved you can:
2BS9.1 Receive drinks deliveries
2BS9.2 Store and issue drinks stock
74 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 219 Receive, store and issue drinks stock (2BS9)
Unit 219 (2BS9)1 Receive drinks deliveries
What you have to do What you have to know
To meet the national standard you must:
1. Prepare receiving and storage areas for deliveries
2. Make sure that drink deliveries tally with documentation
3. Make sure that all goods received are undamaged, of good quality and do not exceed their expiry dates
4. Make sure that goods remain undamaged during transportation to the storage areas
5. Keep receiving areas clean, tidy, free from rubbish and secured against unauthorised access
6. Complete delivery documentation accurately and retain a copy for your organisation’s records
What you must cover:
Deliveries
a) crated bottled drinks
b) boxed bottled drinks
c) beer kegs
d) gas cylinders
e) bar equipment
f) glasses
K1. Safe and hygienic working practices when receiving drink deliveries
K2. Why receiving areas should be secured from unauthorised access
K3. Why and to whom breakages should be reported
K4. Where and from whom health and safety information can be obtained
K5. Why deliveries should tally with both order and delivery documentation
K6. What documentation must be retained for records
K7. The types of unexpected situations that may occur when receiving drinks stock and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 75
Unit 219 Receive, store and issue drinks stock (2BS9)
Unit 219 (2BS9) 2 Store and issue drinks stock
What you have to do What you have to know
To meet the national standard you must:
7. Maintain stock storage conditions and follow stock rotation procedures correctly
8. Maintain accurate records of drink items that have been received, stored and issued
9. Issue drink items in line with operational requirements
10. Report low stock levels to the proper person
11. Keep storage areas clean, tidy, free from rubbish and secured against unauthorised access
What you must cover:
Storage conditions
a) lighting
b) ventilation
c) temperature
d) cleanliness
Drink items
a) crated bottled drinks
b) boxed bottled drinks
c) bottled wines
d) bottled spirits
e) keg beers
f) cask beers
K8. Safe and hygienic working practices when storing and issuing drinks
K9. Why storage areas should be secured from unauthorised access at all times
K10. Why correct storage and rotation procedures should be followed
K11. Why broken bottles should be retained
K12. Why correct and safe lifting techniques must be used
K13. Why stock should be stacked correctly
K14. Why a minimum stock of drink items must be maintained
K15. To whom low levels of stock should be reported and why
K16. Why the correct documentation must be received before stock is issued
K17. The types of unexpected situations that may occur when storing drinks stock and how to deal with these
76 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 220 Prepare fish for basic dishes (2FP1)
What is this unit about?
This unit is about preparing fresh, semi-prepared fish for basic dishes.
The preparation methods are:
filleting (removing pin bones, rib bones and spine)
cutting (darne, goujon, suprême, tronçon, délice, paupiette)
trimming
skinning
coating (for example, with flour, breadcrumbs or batter)
marinading
The fish covered by the unit are:
white fish – round (for example, cod, whiting or hake)
white fish – flat (for example, plaice, sole or turbot)
oily (for example, salmon or mackerel)
The typical day-to-day activities you might carry out for this unit include:
checking the fish meets requirements
selecting the right tools and equipment
preparing the fish
storing prepared fish not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 77
Unit 220 Prepare fish for basic dishes (2FP1)
What you have to do What you have to do
To meet the national standard you must:
1. Check the fish meets requirements
2. Choose and use tools and equipment correctly
3. Prepare the fish to meet the requirements of the dish
4. Safely store any prepared fish not for immediate use
What you must cover:
Fish
a) White fish - round
b) White fish - flat
c) Oily fish
Prepare by:
a) Filleting
b) removing pin bone
c) removing rib bones
c) removing spine
d) Cutting
e) darne
f) goujon
g) supreme
h) tronçon
d) délice
d) paupiette
c) Trimming
d) Skinning
e) Coating
f) Marinading
K1. Different types of commonly used flat, round and oily fish and how to identify them
K2. How to check that the fish meets requirements
K3. What quality points to look for in fresh fish: white fish (round), white fish (flat), oily fish
K4. What you should do if there are problems with the fish or other ingredients
K5. The correct tools and equipment to carry out the following preparation methods: filleting (removing pin bone, rib bones and spine), cutting (darne, goujon, suprême, tronçon, délice, paupiette), skinning and trimming
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to carry out the following preparation methods correctly: filleting (removing pin bone, rib bones and spine), cutting (darne, goujon, suprême, tronçon, délice, paupiette), skinning, trimming, coating and marinading
K8. The reasons for coating and marinading fish
K9. The texture of different types of fish and what this means in terms of handling the fish during preparation
K10. How to store prepared fish correctly
K11. Healthy eating options when preparing fish
78 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 221 Prepare shellfish for basic dishes (2FP2)
What is this unit about?
This unit is about preparing shellfish for basic dishes.
The preparation methods are:
trimming
shelling
washing
coating
cutting
The shellfish covered by the unit are:
prawns
shrimps
mussels
cockles
clams
The typical day-to-day activities you might carry out for this unit include:
checking the shellfish meets requirements
selecting and using tools and equipment
preparing the shellfish
storing shellfish not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 79
Unit 221 Prepare shellfish for basic dishes (2FP2)
What you have to do What you have to know
To meet the national standard you must
1. Check the shellfish meets requirements
2. Choose and use the correct tools and equipment
3. Prepare the shellfish to meet the requirements of the dish
4. Safely store any prepared shellfish not for immediate use
What you must cover:
Shellfish
a) Prawns
b) Shrimps
c) Mussels, cockles and clams
Prepare by:
a) Trimming
b) Shelling
c) Washing
d) Coating
e) Cutting
K1. How to check the shellfish meets requirements
K2. What quality points to look for in fresh shellfish: prawns, shrimps, mussels, cockles, clams
K3. What you should do if there are problems with the shellfish
K4. The correct tools and equipment to carry out the following preparation methods: trimming, shelling, washing, coating, cutting.
K5. How to carry out the following preparation methods correctly: trimming, shelling, washing, coating, cutting
K6. Why it is important to use the correct tools, equipment and techniques
K7. What quality points to look for in prepared shellfish
K8. How to store prepared shellfish correctly
K9. Healthy eating options when preparing shellfish
80 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 222 Prepare meat for basic dishes (2FP3)
What is this unit about?
This unit is about preparing meat (other than poultry) for basic dishes.
The preparation methods are:
cutting (portioning, slicing and dicing)
seasoning/marinading
trimming
The typical day-to-day activities you might carry out for this unit include:
checking the meat meets requirements
selecting and using tools, knives and equipment
preparing the meat
storing meat not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 81
Unit 222 Prepare meat for basic dishes (2FP3)
What you have to do What you have to know
To meet the national standard you must
1. Check the meat meets requirements
2. Choose and use the tools and equipment correctly
3. Prepare the meat to meet the requirements of the dish
4. Safely store any prepared meat not for immediate use
What you must cover:
Prepare by:
a) Cutting
b) Dice
c) Slice
d) Portion
e) Basic boning of joints
f) Seasoning/marinading
a). Trimming
b.) Tying
c.) Tenderising
K1. How to check the meat meets requirements
K2. What quality points to look for in fresh meat
K3. What you should do if there are problems with the meat or other ingredients
K4. The correct tools, knives and equipment to carry out the following preparation methods: cutting (portioning, slicing and dicing), mincing, seasoning/marinading, trimming, tying, tenderising
K5. How to carry out the following preparation methods correctly: cutting (portioning, slicing and dicing), mincing, seasoning/marinading, trimming, tying, tenderising
K6. Why it is important to use the correct tools, knives, equipment and techniques
K7. How to store prepared meat correctly
K8. Healthy eating options when preparing meat
82 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 223 Prepare poultry for basic dishes (2FP4)
What is this unit about?
This unit is about preparing poultry for basic dishes.
The preparation methods are:
checking and preparing the cavity
seasoning/marinading
trimming
cutting (portion, dice and cut for sautéing)
stuffing/filling
coating
tying
batting out
The poultry covered by the unit are:
Whole birds
Poultry portions
The typical day-to-day activities you might carry out for this unit include:
checking the poultry meets requirements
selecting and using tools and equipment
preparing the poultry
storing poultry not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 83
Unit 223 Prepare poultry for basic dishes (2FP4)
What you have to do What you have to know
To meet the national standard you must
1. Check the poultry meets requirements
2. Choose and use the correct tools and equipment
3. Prepare the poultry to meet the requirements of the dish
4. Safely store any prepared poultry not for immediate use
What you must cover:
Poultry
a) Whole birds
b) Portions of poultry meat
Prepare by:
a) Cleaning
b) Checking and preparing the cavity
c) Seasoning/marinading
d) Trimming
q) Cutting: (portion/dice/cut for sautéing)
r) Stuffing/filling
s) Coating
t) Tying
u) Batting out
K1. How to check that the poultry meets requirements
K2. What quality points to look for in a range of fresh poultry including duck, chicken and turkey
K3. What you should do if there are problems with the poultry or other ingredients
K4. The correct tools and equipment to carry out the following preparation methods: checking and preparing the cavity, seasoning / marinading, trimming, cutting (portion, dice and cut for sautéing), stuffing and filling, coating, tying and batting out.
K5. How to carry out the following preparation methods correctly: checking and preparing the cavity, seasoning/marinading, trimming, cutting (portion, dice and cut for sautéing), stuffing and filling, coating, tying and batting out.
K6. Why it is important to use the correct tools, knives, equipment and techniques
K7. How to store prepared poultry
K8. Healthy eating options when preparing poultry
84 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 224 Prepare game for basic dishes (2FP5)
What is this unit about?
This unit is about preparing game for basic dishes.
The preparation methods are:
checking and preparing the cavity
seasoning/marinading
trimming
cutting (portion and dice)
stuffing/filling
trussing
The game covered by the unit are:
skinned – i.e venison, rabbit
plucked – pheasant, grouse, partridge
The typical day-to-day activities you might carry out for this unit include:
checking the game meets requirements
selecting and using tools and equipment
preparing the game
storing game not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 85
Unit 224 Prepare game for basic dishes (2FP5)
What you have to do What you have to know
To meet the national standard you must
1. Check the game meets requirements
2. Choose and use tools and equipment correctly
3. Prepare the game to meet the requirements of the dish
4. Safely store any prepared game not for immediate use
What you must cover:
Game
a) Skinned
b) Plucked
Prepare by:
a) Checking and preparing the cavity
b) Seasoning/marinading
c) Trimming
d) Cutting (portion and dice)
e) Stuffing/filling
f) Tying
K1. How to check the game meets requirements
K2. What quality points to look for in fresh game: skinned and plucked
K3. What you should do if there are problems with the game or other ingredients
K4. The correct tools and equipment to carry out the following preparation methods: checking and preparing the cavity, seasoning/marinading, trimming, cutting (portion and dice), stuffing and filling, tying.
K5. How to carry out the following preparation methods correctly: checking and preparing the cavity, seasoning/marinading, trimming, cutting (portion and dice), stuffing and filling, tying
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to store prepared game
K8. Healthy eating options when preparing game
86 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 225 Prepare offal for basic dishes (2FP6)
What is this unit about?
This unit is about preparing offal for basic dishes.
The preparation methods are:
cutting and slicing
marinading/seasoning
coating with flour
skinning
trimming
blending and mincing
The offal covered by the unit are:
liver
kidney
sweetbread
The typical day-to-day activities you might carry out for this unit include:
checking the offal meets requirements
selecting and using tools and equipment
preparing the offal
storing offal not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 87
Unit 225 Prepare offal for basic dishes (2FP6)
What you have to do What you have to know
To meet the national standard you must
1. Check the offal meets requirements
2. Choose and use the correct tools and equipment
3. Prepare the offal to meet the requirements of the dish
4. Safely store any prepared offal not for immediate use
What you must cover:
Offal
a) Liver
b) Kidney
c) Sweetbread
Prepare by:
d) Cutting and slicing
e) Marinading/Seasoning
f) Coating with flour
g) Skinning
h) Trimming
i) Blending and mincing
K1. How to check the offal meets requirements
K2. What quality points to look for in fresh offal: liver, kidney, sweetbread
K3. What you should do if there are problems with the offal or other ingredients
K4. The correct tools and equipment to carry out the following preparation methods: cutting and slicing, marinating/seasoning, coating with flour, skinning, trimming, blending and mincing
K5. How to carry out the following preparation methods correctly: cutting and slicing, marinating/seasoning, coating with flour, skinning, trimming, blending and mincing
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to store prepared offal
K8. Healthy eating options when preparing offal
88 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 226 Prepare vegetables for basic dishes (2FP7)
What is this unit about?
This unit is about preparing vegetables using basic preparation methods:
The preparation methods are:
washing
peeling
re-washing
chopping
traditional French cuts
slicing
trimming
grating
The vegetables covered by the unit are:
roots
bulbs
flower heads
fungi
seeds and pods
tubers
leaves
stems
vegetable fruits
The typical day-to-day activities you might carry out for this unit include:
checking the vegetables meet requirements
selecting and using tools and equipment
preparing the vegetables
storing vegetables not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 89
Unit 226 Prepare vegetables for basic dishes (2FP7)
What you have to do What you have to know
To meet the national standard you must
1. Check the vegetables meet requirements
2. Choose and use tools and equipment correctly
3. Prepare the vegetables to meet the requirements of the dish
4. Safely store any prepared vegetables not for immediate use
What you must cover:
Vegetables
a) Roots
b) Bulbs
c) Flower heads
d) Fungi
d) Seeds and pods
e) Tubers
f) Leaves
g) Stems
h) Vegetable fruits
Prepare by:
a) Washing
b) Peeling
c) Re-washing
d) Chopping
e) Traditional French cuts
f) Slicing
g) Trimming
h) Grating
K1. How to check the vegetables meet requirements
K2. What quality points to look for in fresh vegetables: roots, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruits, seaweed
K3. What different fresh vegetables are available depending the season
K4. What you should do if there are problems with the vegetables or other ingredients
K5. The correct tools and equipment to carry out the following preparation methods: washing, peeling, re-washing, chopping, traditional French cuts, slicing, trimming, grating
K6. How to carry out the following preparation methods correctly: washing, peeling, re-washing, chopping, traditional French cuts, slicing, trimming, grating
K7. Why it is important to use the correct tools, equipment and techniques
K8. How to maintain the appearance and texture of vegetables during preparation
K9. How to store prepared vegetables
K10. Healthy eating options when preparing vegetables
90 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 227 Cook and finish basic fish dishes (2FC1)
What is this unit about?
This unit is about cooking and finishing basic fish dishes, for example:
grilled salmon steaks
sea bass with lemon butter
battered fish (fresh)
pan fried trout
fish cakes
fish pie
The fish covered by the unit are:
white fish – round (for example, cod, whiting or hake)
pre-portioned fish
white fish – flat (for example, plaice, sole or turbot)
oily fish (for example, salmon or mackerel
The cooking methods covered include:
frying (deep and shallow)
grilling
poaching
baking
steaming.
The finishing methods covered include:
garnishing
presentation
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 91
Unit 227 Cook and finish basic fish dishes (2FC1)
What you have to do What you have to know
To meet the national standard you must:
1. Check the fish meets dish requirements
2. Choose and use the right tools and equipment correctly
3. Combine the fish with other ingredients
4. Cook the fish to meet the requirements of the dish
5. Garnish and present the dish to meet requirements
6. Make sure the dish has the correct flavour, colour, consistency and quantity
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked fish not for immediate use
What you must cover:
Fish
a) White fish - round
b) White fish – flat
c) Oily
d) Pre-portioned fish
Cooking by:
a) Frying
• Deep
• Shallow
b) Grilling
c) Poaching
d) Baking
e) Steaming
K1. How to check the fish meets dish requirements
K2. What quality points to look for in fish: white fish (round), white fish (flat) and oily fish
K3. What you should do if there are problems with the fish or other ingredients
K4. The correct tools and equipment to carry out the following cooking methods: frying (deep and shallow), grilling, poaching, baking and steaming.
K5. Why it is important to use the correct tools and equipment
K6. How to use the following cooking methods according to dish requirements: frying (deep and shallow), grilling, poaching, baking and steaming
K7. Why it is important to use the correct techniques for each type of fish
K8. The correct temperatures for cooking fish: flat, round, oily; and why these temperatures are important
K9. How to carry out the following finishing methods: garnishing and presentation
K10. How to correct a fish dish to make sure it has the right colour, consistency and flavour
K11. The correct temperatures for holding and serving fish dishes
K12. Healthy eating options when cooking and finishing fish
92 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 228 Cook and finish basic shellfish dishes (2FC2)
What is this unit about?
This unit is about cooking and finishing basic shellfish dishes, for example:
The shellfish covered by the unit are:
prawns
shrimps
mussels
cockles
clams
The cooking techniques covered include:
boiling
frying (deep and shallow)
grilling
The finishing techniques covered include:
garnishing
saucing
presentation
The typical day-to-day activities you might carry out for this unit include:
checking the shellfish for type, quality and quantity
selecting tools and equipment for cooking and finishing
combining the shellfish with other ingredients ready for cooking
cooking the shellfish
garnishing, saucing and presenting the dish
making sure it meets other dish requirements such as flavour, colour, consistency and quantity
making sure the dish is held and served at the correct temperature
storing cooked shellfish not for immediate use.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 93
Unit 228 Cook and finish basic shellfish dishes (2FC2)
What you have to do What you have to know
To meet the national standard you must
1. Check the shellfish meets dish requirements
2. Choose and use tools and equipment correctly
3. Combine the shellfish with other ingredients
4. Cook the shellfish to meet the requirements of the dish
5. Make sure the dish has the correct flavour, colour, consistency and quantity
6. Garnish and present the dish to meet requirements
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked shellfish not for immediate use
Shellfish
a) Prawns
b) Shrimps
c) Mussels, cockles and clams
Cooking by:
a) Boiling
b) Frying (deep/shallow)
c) Grilling
K1. How to check the shellfish meets dish requirements
K2. What quality points to look for in shellfish: prawns, shrimps, mussels, cockles, clams
K3. What you should do if there are problems with the shellfish or other ingredients
K4. The correct tools and equipment to carry out the following cooking methods: boiling, frying (deep and shallow), grilling
K5. Why it is important to use the correct tools and equipment
K6. How to carry out the following cooking methods according to dish requirements: boiling, frying (deep and shallow), grilling
K7. The correct temperatures for cooking shellfish: prawns, shrimps, mussels, cockles, clams
K8. Why it is important to use the correct cooking techniques
K9. How to carry out the following finishing methods: garnishing, saucing and presentation
K10. How to ensure a shellfish dish has the correct colour, consistency and flavour
K11. The correct temperatures for holding and serving shellfish dishes
K12. Healthy eating options when cooking and finishing shellfish
94 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 229 Cook and finish basic meat dishes (2FC3)
What is this unit about?
This unit is about cooking and finishing basic meat dishes, for example:
cuts of meat (for example, steaks and cutlets)
stews and casseroles
curries
minced dishes (for example, shepherd’s pie or lasagne
The cooking techniques covered include:
grilling (over fire/under fire)
griddling
frying (shallow and stir)
braising
stewing
roasting
combining cooking methods
The finishing techniques covered include
garnishing
presentation
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 95
Unit 229 Cook and finish basic meat dishes (2FC3)
What you have to do What you have to know
To meet the national standard you must:
1. Check the meat for type, cut, quantity and quality
2. Choose and use tools and equipment correctly
3. Combine the meat with other ingredients
4. Cook the meat to meet the requirements of the dish
5. Make sure the dish has the correct flavour, consistency and quantity
6. Garnish and present the dish to meet requirements
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked meat not for immediate use
What you must cover:
Cooking by:
a) Grilling (over and under fire)
b) Griddling
c) Frying (shallow/stir)
d) Braising
e) Stewing
f) Roasting
g) Combining cooking methods
K1. How to check the meat is of the correct type, cut and quantity for the dish
K2. What quality points to look for in prepared meat
K3. What you should do if there are problems with the meat or other ingredients
K4. What the benefits of sealing meat are
K5. Different cuts of meat and the most effective (or appropriate) methods of cooking them
K6. The correct tools and equipment to carry out the following cooking methods: grilling, (over and under fire), griddling, frying (shallow and stir), braising, stewing, roasting, combining cooking methods
K7. Why it is important to use the correct tools and equipment
K8. How to use the following cooking methods according to dish requirements: grilling, (over and under fire), griddling, frying (shallow and stir), braising, stewing, roasting, combining cooking methods
K9. The correct temperatures for cooking meat using the cooking methods listed
K10. How to correct a meat dish to meet finishing requirements
K11. How to carry out the following finishing methods: garnishing and presentation
K12. The correct temperatures for holding and serving meat dishes
K13. Healthy eating options when cooking and finishing meat
96 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 230 Cook and finish basic poultry dishes (2FC4)
What is this unit about?
This unit is about cooking and finishing basic poultry dishes, for example:
Sauteed chicken
Stuffed legs/supremes
Roast duck
The poultry covered by the unit are:
duck
chicken
turkey
The cooking techniques covered include:
grilling (over fire and under fire)
griddling
roasting
poaching
deep, shallow, sauteing and stir frying
steaming
braising
combining cooking methods
The finishing techniques covered include:
garnishing
presentation
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 97
Unit 230 Cook and finish basic poultry dishes (2FC4)
What you have to do What you have to know
To meet the national standard you must:
1. Check the poultry meets dish requirements
2. Choose and use tools and equipment correctly
3. Combine the poultry with other ingredients
4. Cook the poultry to meet the requirements of the dish
5. Make sure the dish has the correct colour, flavour, consistency and quantity
6. Garnish and present the dish to meet requirements
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked poultry not for immediate use
What you must cover:
Poultry
a) Whole birds
b) Poultry portions
Cooking by:
a) Grilling
b)) Griddling
c) Roasting
d) Poaching
e) Frying (deep/shallow/sautéing/stir)
f) Steaming
g) Braising
h) Combining cooking methods
K1. How to check the poultry meets dish requirements
K2. What quality points to look for in a range of poultry: duck, chicken, turkey
K3. What you should do if there are problems with the poultry or other ingredients
K4. The correct tools and equipment to carry out the following cooking methods: grilling, griddling, roasting, poaching, deep, shallow and stir frying, steaming, braising, combining cooking methods
K5. Why it is important to use the correct tools, knives and equipment
K6. How to use the following cooking methods according to dish requirements: grilling, griddling, roasting, poaching, deep, shallow and stir frying, steaming, braising, combining cooking methods
K7. Why it is important to use the correct cooking techniques
K8. The correct temperatures for cooking poultry: duck, chicken, turkey
K9. How to correct a poultry dish to meet finishing requirements
K10. How to carry out the following finishing methods: garnishing and presentation
K11. The correct temperatures for holding and serving poultry dishes
K12. The correct temperatures for storing poultry dishes not for immediate use
K13. Healthy eating options when cooking and finishing poultry
98 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 231 Cook and finish basic game dishes (2FC5)
What is this unit about?
This unit is about cooking and finishing basic game dishes, for example:
venison stew
roast quail
roast pheasant
roast pigeon
The game covered by the unit are:
furred
feathered
The cooking techniques covered include:
grilling
griddling
sautéing
roasting
shallow frying
combining cooking methods
The finishing techniques covered include:
garnishing
presentation
The typical day-to-day activities you might carry out for this unit include:
checking the game for type, quality and quantity
selecting tools and equipment for cooking and finishing
combining the game with other ingredients ready for cooking
cooking the game
garnishing and presenting the dish and making sure it meets other dish requirements such as flavour, colour, consistency and quantity
making sure the dish is held and served at the correct temperature
storing cooked game not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 99
Unit 231 Cook and finish basic game dishes (2FC5)
What you have to do What you have to know
To meet the national standard you must
1. Check the game meets dish requirements
2. Choose and use tools and equipment correctly
3. Combine the game with other ingredients
4. Cook the game to meet the requirements of the dish
5. Garnish and present the dish to meet requirements
6. Make sure the dish has the correct flavour, colour, consistency and quantity
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked game not for immediate use
What you must cover:
Game
a) Furred
b) Feathered
Cooking by:
a) Grilling / griddling
b) Sautéing
c) Roasting
d) Combining cooking methods
e) Shallow frying
K1. How to check the game meets dish requirements
K2. Which types of game are available in which seasons
K3. What quality points to look for in game: furred and feathered
K4. What you should do if there are problems with the game or other ingredients
K5. The correct tools and equipment to carry out the following cooking methods: grilling, griddling, sautéing, roasting, combining cooking methods, shallow frying
K6. Why it is important to use the correct tools and equipment
K7. How to carry out the following cooking methods according to dish requirements: grilling, griddling, sautéing, roasting, combining cooking methods, shallow frying
K8. Why it is important to use the correct cooking techniques
K9. How to keep game moist
K10. The correct temperatures for cooking game: furred and feathered
K11. How to carry out the following finishing methods: garnishing and presentation
K12. How to correct a game dish to meet finishing requirements
K13. The correct temperatures for holding and serving game
K14. Healthy eating options when cooking and finishing game
100 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 232 Cook and finish basic offal dishes (2FC6)
What is this unit about?
This unit is about cooking and finishing basic offal dishes, for example:
sautéed kidneys
braised liver
steak and kidney pie
pâté
The offal covered by the unit are:
liver
kidney
sweetbread
The cooking techniques covered include:
grilling
griddling
shallow frying
boiling
braising
poaching
combined cooking methods
baking
steaming
‘Bain Marie’
sautéing
The typical day-to-day activities you might carry out for this unit include:
checking the offal meets dish requirements
selecting tools and equipment for cooking and finishing
cooking the offal
making sure it meets other dish requirements
garnishing and presenting the dish
making sure the dish is held and served at the correct temperature
storing cooked offal not for immediate use.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 101
Unit 232 Cook and finish basic offal dishes (2FC6)
What you have to do What you have to know
To meet the national standard you must
1. Check the offal for type, quantity and quality
2. Choose and use tools and equipment correctly
3. Cook the offal and combine it with other ingredients to meet the requirements of the dish
4. Make sure the dish has the correct colour, flavour, consistency and quantity
5. Garnish and present the dish to meet requirements
6. Make sure the dish is at the correct temperature for holding and serving
7. Safely store any cooked offal not for immediate use
What you must cover:
Offal
a) Liver
b) Kidney
c) Sweetbread
Cooking by:
a) Grilling
b) Griddling
c) Shallow frying
d) Boiling
e) Braising
f) Poaching
g) Combining cooking methods
h) Baking
i) Steaming
j) ‘Bain Marie’
k) Sautéing
K1. How to check the offal meets dish requirements
K2. What quality points to look for in offal: liver, kidneys, sweetbread.
K3. What you should do if there are problems with the offal or other ingredients
K4. The correct tools and equipment to carry out the following cooking methods: grilling/griddling, shallow frying, boiling, braising, poaching, combining cooking methods, baking, steaming, ‘Bain Marie’, sautéing
K5. Why it is important to use the correct tools and equipment
K6. How to carry out the following cooking methods according to dish requirements: grilling/griddling, shallow frying, boiling braising, poaching, combining cooking methods, baking, steaming, ‘Bain Marie’, sautéing
K7. Why it is important to use the correct cooking techniques
K8. The correct temperatures for cooking offal: liver, kidneys, sweetbread
K9. How to carry out the following finishing methods: garnishing and presentation
K10. How to correct an offal dish to meet finishing requirements
K11. The correct temperatures for holding and serving offal dishes
K12. Healthy eating options when cooking and finishing offal
102 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 233 Cook and finish basic vegetable dishes (2FC7)
What is this unit about?
This unit is about cooking and finishing basic vegetable dishes, for example:
vegetable curry
roasted vegetables
stuffed vegetables
vegetable lasagne
spring rolls
samosas
pakora(s)
The vegetables covered by the unit are:
roots
bulbs
flower heads
fungi
seeds and pods
tubers
leaves
stems
vegetable fruits
The cooking techniques covered include:
blanching
boiling
roasting
baking
grilling
braising
frying (deep, shallow and stir)
steaming
stewing
combining cooking methods
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 103
Unit 233 Cook and finish basic vegetable dishes (2FC7)
What you have to do What you have to know
To meet the national standard you must:
1. Check the vegetables meet dish
requirements
2. Choose and use tools and equipment
correctly
3. Combine the vegetables with other
ingredients
4. Cook the vegetables to meet the
requirements o the dish
5. Make sure the dish has the correct flavour,
colour, consistency and quantity
6. Finish the dish to meet requirements
7. Make sure the dish is at the correct
temperature for holding and serving
8. Safely store any cooked vegetables not for
immediate use
What you must cover:
1. Vegetables:
a) Roots
b) Tubers
c) Bulbs
d) Flower heads
e) Fungi
f) Seeds and pods
g) Leaves
h) Stems
i) Vegetable fruits
2. Cooking by:
a) Blanching
b) Boiling
c) Roasting
d) Baking
e) Grilling
f) Braising
g) Frying (deep/shallow/stir)
h) Steaming
i) Stewing
j) Combining cooking methods
K1. How to check the vegetables meet dish requirements
K2. What quality points to look for in vegetables: roots, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruits, seaweed
K3. What you should do if there are problems with the vegetables or other ingredients
K4. The correct tools and equipment needed to carry out the relevant cooking methods: blanching, boiling, roasting, baking, grilling, braising, frying (deep, shallow and stir), steaming, stewing, combining cooking methods
K5. How to carry out the following cooking methods according to dish requirements: blanching, boiling, roasting, baking, grilling, braising, frying (deep, shallow and stir), steaming, stewing, combining cooking methods
K6. The correct temperatures for cooking vegetables: roots, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruits, seaweed
K7. The difference between cooking green vegetables and root vegetables
K8. How to maintain the nutritional value of vegetables during cooking
K9. The main reasons for blanching vegetables
K10. Which vegetables are suitable for high and low pressure steaming
K11. How to finish basic vegetable dishes
K12. The correct temperatures for holding and serving vegetable dishes
K13. Healthy eating options when cooking and finishing vegetable dishes
104 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 234 Prepare and cook food to meet the requirements of allergy sufferers (2PR25)
What is this unit about?
This unit is about producing dishes for individuals that suffer from particular food allergies. It highlights the requirement for ensuring that allergenic contamination is avoided. The unit also reflects the competency associated with the effective cleaning and controls needed to ensure that the preparation area remains free from contaminants.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 105
Unit 234 Prepare and cook food to meet the requirements of allergy sufferers (2PR25)
What you have to do What you have to know
To meet the national standard you must:
1. Ensure that the preparation and cooking
areas and equipment are safe, hygienic,
ready for use and free from contaminants
2. Prioritise work and carry it out in an efficient
and safe manner
3. Obtain, and follow, clear and accurate
information relating to the particular
allergenic condition being catered for
4. Ensure that all ingredients are of the type,
quality and quantity required and that any
relevant information provided on labelling is
referred to
5. Follow procedures for ensuring that during
preparation and cooking there is no
contamination from anything that can cause
an allergic reaction
6. Finish dish to dish quality requirements and
present to organisational standards
7. Store and label any dishes not for immediate
use in line with requirements for allergen
control and general safety
8. Clean preparation and cooking areas and
equipment to organisational and legal
standards after use ensuring that equipment
and work areas set aside for the preparation
of meals for allergy sufferers are not
compromised
9. Report any problems or concerns to the
appropriate person
10. Return cleaned equipment materials and
personal protective equipment to areas
segregated for allergens
K1 What the main food allergens are and those that occur most commonly
K2 What food preparation and cooking methods can affect the allergenic content of foods
K3 The impact that anaphylaxis has upon the lifestyle of people
K4 The impact that eating particular food stuffs can have upon people who are allergic to them
K5 How the risk of allergic reaction can be minimised
K6 The methods used to prepare and cook food which prevents contamination
K7 How to effectively communicate information regarding allergens to colleagues
106 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 235 Promote new menu items (2PR27)
What is this unit about?
This unit is about promoting menu items that have been recently introduced and/or are being sold as part of a promotion. This includes using promotional materials such as tent cards and posters to display around the service area. The unit also reflects the competencies required to highlight new dishes that may appeal to the customer.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 107
Unit 235 Promote new menu items (2PR27)
What you have to do What you have to know
To meet the national standard you must:
1. Liaise with colleagues and senior staff to identify what food items are to be promoted
2. Obtain relevant promotional material
3. Assemble and display promotional material in a manner that makes it clear attractive to the customer
4. Ensure that service areas are clean and set up correctly
5. Inform customers of new menu items in a manner which is helpful and clear
6. Answer questions regarding the flavour, ingredients and nature of the food item clearly and in a manner that is helpful to the customer
7. Refer to promotional material and displays to highlight the features of the menu items
8. Provide feedback to the appropriate people regarding the impact of the promotion.
K1. Why organisations use promotional activities
K2. The types of promotional material that can be used and the relative advantages and disadvantages
K3. Where promotional material can be obtained from and the organisational requirements for using it
K4. When promotions might commonly be used, i.e. around public holidays, sporting/cultural events
K5. How food items can be promoted by staff when communicating with customers
K6. The key features that can be highlighted when describing new/promoted menu items to customers
K7. Why it is important to know the ingredients contained within new/promoted menu items
K8. The customer groups that might not be attracted to the new/promoted item and why
108 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 236 Prepare, cook and finish basic hot sauces (2FPC1)
What is this unit about?
This unit is about preparing, cooking and finishing basic hot sauces, for example:
thickened gravy (jus lie)
roast gravy (jus rôti)
curry gravy
white sauce (béchamel)
brown sauce (espagnole)
velouté (end product and as base for other sauce)
purée
The preparation, cooking and finishing techniques covered include:
weighing/measuring
chopping
simmering
boiling
‘make roux’
passing/straining/blending
skimming
whisking
adding cream
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 109
Unit 236 Prepare, cook and finish basic hot sauces (2FPC1)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients to make sure that they meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare, cook and finish the sauce to meet requirements
4. Make sure the sauce has the correct flavour colour, texture, consistency and finish
5. Present the sauce to meet requirements
6. Make sure the sauce is at the correct temperature for holding and serving
7. Safely store any cooked sauce not for immediate use
What you must cover:
Preparation, cooking and finishing methods:
a) Weighing/measuring
b) Chopping
c) Simmering
d) Boiling
e) ‘Make Roux’
f) Passing/straining/blending
g) Skimming
h) Whisking
i) Adding cream
K1. Safe and correct use of alcohol in sauces and why it is used
K2. How to check the ingredients meet dish requirements
K3. What quality points to look for in sauce ingredients
K4. What you should do if there are problems with the ingredients
K5. The correct techniques, tools and equipment to carry out the following preparation, cooking and finishing methods: weighing/measuring, chopping, simmering, boiling, ‘make roux’, passing/straining/blending, skimming, whisking, adding cream
K6. How to carry out the following methods according to dish requirements: weighing/measuring, chopping, simmering, boiling, ‘make roux’, passing/straining/blending, skimming, whisking, adding cream
K7. Why it is important to use the correct tools, equipment and techniques
K8. The correct temperatures for cooking sauces
K9. How to identify when sauces have the correct flavour, colour, texture, consistency and finish
K10. How to present cooked sauces
K11. The correct temperatures for holding and storing sauces
K12. Healthy eating options when making hot sauces
110 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 237 Prepare, cook and finish basic soups (2FPC2)
What is this unit about?
This unit is about preparing, cooking and finishing basic soups, for example:
purée
cream
broth/potage
The preparation, cooking and finishing techniques covered include:
weighing/measuring
chopping
simmering
boiling
passing/straining
blending/liquidising
sweating vegetable ingredients
skimming
adding cream
garnishing
The typical day-to-day activities you might carry out for this unit include:
checking the ingredients meet dish requirements
selecting tools and equipment for preparation, cooking and finishing
preparing and cooking the soup
making sure the soup meets other dish requirements such as presentation, flavour, colour, consistency and quantity
making sure the soup is held and served at the correct temperature
storing cooked soups not for immediate use.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 111
Unit 237 Prepare, cook and finish basic soups (2FPC2)
What you have to do What you have to know
To meet the national standard you must
1. Check the ingredients meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare, cook and finish the soup to meet requirements
4. Make sure the soup has the correct flavour, colour, consistency and quantity
5. Present the soup to meet requirements
6. Make sure the dish is at the correct temperature for holding and serving
7. Safely store any cooked soup not for immediate use
What you must cover:
Preparation and cooking methods
a) Weighing/measuring
b) Chopping
c) Simmering
d) Boiling
e) Passing/straining
f) Blending/liquidising
g) Sweating vegetable ingredients
h) Skimming
i) Adding cream
j) Garnishing
K1. How to check that the ingredients meet dish requirements
K2. What quality points to look for in soup ingredients
K3. What you should do if there are problems with the ingredients
K4. The correct tools and equipment to carry out the following preparation, cooking and finishing methods: weighing,/measuring, chopping, simmering, boiling, passing and straining, blending/liquidising, sweating vegetable ingredients, skimming, adding cream, garnishing
K5. How to carry out the following methods according to dish requirements: weighing/ measuring, chopping, simmering, boiling,‘make roux’, passing/straining, blending/liquidising, sweating vegetable ingredients, skimming, adding cream, garnishing
K6. Why it is important to use the correct tools, equipment and techniques
K7. The correct temperatures for cooking soups
K8. How to identify when soups have the correct colour, flavour, consistency and quantity
K9. How to finish and present cooked soups
K10. The correct temperatures for holding and storing soups
K11. Healthy eating options when making soups
112 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 238 Make basic stocks (2FPC3)
What is this unit about?
This unit is about preparing and cooking basic stocks, for example:
• Vegetable
• Chicken
• Fish
• Game
• Beef
The preparation and cooking techniques covered include:
• weighing/measuring
• browning/roasting
• simmering
• boiling
• skimming
• straining
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 113
Unit 238 Make basic stocks (2FPC3)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients meets requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the stock to meet requirements
4. Make sure the stock has the correct flavour, colour and quantity
5. Present the stock to meet requirements
6. Make sure the stock is at the correct temperature for holding
7. Safely store any cooked stock not for immediate use
What you must cover:
Preparation and cooking methods:
a) Weighing and measuring
b) Browning/roasting
c) Simmering
d) Boiling
e) Skimming
f) Straining
K1. How to check the ingredients to meet requirements
K2. What quality points to look for in stock ingredients
K3. What you should do if there are problems with the ingredients
K4. The correct techniques, tools and equipment to carry out the following preparation and cooking methods: weighing/measuring, browning/roasting, boiling, simmering, skimming and straining
K5. How to carry out the following preparation and cooking methods according to requirements: weighing,/measuring, browning/roasting, boiling, simmering, skimming and straining
K6. Why it is important to use the correct tools, equipment and techniques
K7. The correct temperatures for cooking stocks
K8. How to identify when stocks have the correct colour, flavour and quantity
K9. The correct temperatures for holding and storing stocks
K10. Healthy eating options when making stocks
114 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 239 Prepare, cook and finish basic rice dishes (2FPC4)
What is this unit about?
This unit is about cooking and finishing basic rice dishes, for example:
egg fried rice
risotto
pilaff/pilau
kedgeree
stir fry
dolmades
rice pudding
The types of rice covered are:
long
short
round
brown
The preparation and cooking techniques covered include:
washing/soaking
boiling
frying
braising
steaming
stewing
baking
microwaving
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 115
Unit 239 Cook and finish basic rice dishes (2FPC4)
What you have to do What you have to know
To meet the national standard you must:
1. Check the rice and other ingredients meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the rice and other ingredients to meet dish requirements
4. Strain and mould the rice as required
5. Make sure the rice dish has the correct flavour, colour, texture and quantity
6. Present the rice dish to meet requirements
7. Make sure the rice dish is at the correct temperature for holding and serving
8. Safely store any cooked rice dishes not for immediate use
What you must cover:
Rice:
a) Long
b) Short
c) Round
d) Brown
Preparation and cooking methods:
a) Soaking and washing
b) Boiling
c) Frying
d) Braising
e) Steaming
f) Stewing
g) Baking
h) Microwaving
K1. How to make sure that the rice and other ingredients meet dish requirements
K2. What quality points to look for in rice: long, short, round and brown
K3. What you should do if there are problems with the rice and other ingredients
K4. The correct tools and equipment to carry out the following preparation and cooking methods: washing/soaking, boiling, frying, braising, steaming, stewing, baking, microwaving
K5. How to carry out the following cooking methods according to dish requirements: washing/soaking, boiling, frying, braising, steaming, stewing, baking, microwaving
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to identify when rice dishes have the correct colour, flavour, texture and quantity
K8. The correct temperatures for holding and serving rice dishes
K9. How to store cooked rice dishes
K10. Healthy eating options when making rice dishes
116 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 240 Prepare, cook and finish basic pasta dishes (2FPC5)
What is this unit about?
This unit is about preparing, cooking and finishing basic pasta dishes, for example:
lasagne
macaroni cheese
cannelloni
spaghetti bolognaise
vegetarian alternatives to these dishes
The types of pasta covered are:
shaped pasta
flat pasta
dried pasta
fresh pasta
stuffed pasta
lasagne
The preparation and cooking techniques covered include:
blanching
straining
mixing
boiling
baking
combining cooking methods
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 117
Unit 240 Prepare, cook and finish basic pasta dishes (2FPC5)
What you have to do What you have to know
To meet the national standard you must:
1. Check the pasta and other ingredients meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the pasta and other ingredients to meet dish requirements
4. Make sure the pasta dish has the correct flavour, colour, texture and quantity
5. Present and garnish the pasta dish to meet requirements
6. Make sure the pasta dish is at the correct temperature for holding and serving
7. Safely store any cooked pasta dishes not for immediate use
What you must cover:
Pasta:
a) Stuffed pasta
b) Shaped pasta
c) Lasagne
d) Dried pasta
e) Fresh pasta
Preparation and Cooking methods:
a) Blanching
b) Straining
c) Mixing
d) Boiling
e) Baking
f) Combining cooking methods
K1. Why it is important to know the ingredients in the pasta dish
K2. How to check the pasta and other ingredients meet dish requirements
K3. What quality points to look for in pasta and other ingredients used in the dish
K4. What you should do if there are problems with the pasta and other ingredients used in the dish
K5. The correct tools and equipment for the following preparation and cooking methods: blanching, straining, mixing, boiling, baking, combining cooking methods
K6. How to carry out the following preparation and cooking methods: blanching, straining, mixing, boiling, baking, combining cooking methods
K7. Why it is important to use the correct tools, equipment and techniques
K8. How to identify when pasta dishes have the correct colour, flavour, texture and quantity
K9. The correct temperatures for holding and serving pasta dishes
K10. How to store cooked pasta dishes
K11. Healthy eating options when making pasta dishes
118 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 241 Prepare, cook and finish basic pulse dishes (2FPC6)
What is this unit about?
This unit is about preparing, cooking and finishing basic pulse dishes, for example:
falafel
hummus
bean goulash
bean rissoles
lentil fritters or loaves
The pulses covered are:
beans
peas
lentils
The preparation and cooking techniques covered include:
soaking/washing
boiling
braising
steaming
deep frying
stewing
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 119
Unit 241 Prepare, cook and finish basic pulse dishes (2FPC4)
What you have to do What you have to know
To meet the national standard you must:
1. Check the pulses and other ingredients meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the pulses and other ingredients to meet dish requirements
4. Strain the pulses as required
5. Make sure the pulse dish has the correct flavour, colour, texture and quantity
6. Present the pulse dish to meet requirements
7. Make sure the pulse dish is at the correct temperature for holding and serving
8. Safely store any cooked pulse dishes not for immediate use
What you must cover:
Pulses:
a) Beans
b) Peas
c) Lentils
Preparation and cooking methods:
a) Soaking and washing
b) Boiling
c) Braising
d) Steaming
e) Deep frying
f) Stewing
K1. How to check the pulses and other ingredients meet dish requirements
K2. What quality points to look for in pulses: beans, peas and lentils
K3. What you should do if there are problems with the pulse and other ingredients
K4. The correct tools and equipment to carry out the following preparation and cooking methods: soaking,/washing, boiling, braising, steaming, deep frying, stewing
K5. How to carry out the following cooking methods according to dish requirements: soaking/washing, boiling, braising, steaming, deep frying, stewing
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to identify when pulse dishes have the correct colour, flavour, texture and quantity
K8. The correct temperatures for holding and serving pulse dishes
K9. How to store cooked pulse dishes
K10. Healthy eating options when making pulse dishes
120 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 242 Prepare, cook and finish basic vegetable protein dishes (2FPC7)
What is this unit about?
This unit is about preparing, cooking and finishing basic vegetable protein dishes, for example:
chilli
sweet and sour dishes
quorn and mash pie
spaghetti bolognaise
cottage pie
The vegetable proteins covered are:
soya
quorn
seitan
tofu
The preparation and cooking techniques covered include:
washing
soaking
frying
boiling
deep frying
frying
braising
steaming
stewing
roasting
baking
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 121
Unit 242 Prepare, cook and finish basic vegetable protein dishes (2FPC7)
What you have to do What you have to know
To meet the national standard you must:
1. Check the vegetable proteins and other ingredients meet dish requirements
2. Choose and use the correct techniques, tools and equipment
3. Prepare and cook the vegetable proteins and other ingredients to meet requirements
4. Make sure the vegetable protein dish has the correct flavour, colour, texture and quantity
5. Present the vegetable protein dish to meet requirements
6. Make sure the vegetable protein dish is at the correct temperature for holding and serving
7. Safely store any cooked vegetable protein dishes not for immediate use
What you must cover:
Vegetable protein:
a) Soya
b) Quorn
c) Seitan
d) Tofu
Preparation and Cooking methods:
a) Soaking
b) Washing
c) Boiling
d) Braising
e) Steaming
f) Deep frying
g) Stewing
h) Straining
i) Roasting
j) Baking
k) Frying
1. The advantages of using vegetable protein for some customers
2. How to check vegetable protein and other ingredients meet dish requirements
3. What you should do if there are problems with the vegetable protein and other ingredients
4. What quality points to look for in vegetable protein: soya, quorn, seitan, tofu
5. The correct tools and equipment to carry out the following preparation and cooking methods: cutting, soaking, marinading, seasoning, sautéing, grilling, frying, straining, baking, roasting, stewing
6. How to carry out the following cooking methods according to dish requirements: cutting, soaking, marinading, seasoning, sautéing, grilling, frying, straining, baking, roasting, stewing
7. Why it is important to use the correct tools, equipment and techniques
8. How to identify when vegetable protein dishes have the correct colour, flavour, texture and quantity
9. Healthy eating options when making vegetable protein dishes
122 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 243 Prepare, cook and finish basic egg dishes (2FPC8)
What is this unit about?
This unit is about preparing, cooking and finishing basic egg dishes, for example:
scrambled eggs
poached eggs
omelettes
scotch eggs
baked eggs
sweet egg dishes
The preparation and cooking techniques covered include:
whisking
boiling
frying
griddling
poaching
scrambling
baking
bain marie
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 123
Unit 243 Prepare, cook and finish basic egg dishes (2FPC8)
What you have to do What you have to know
To meet the national standard you must:
1. Check the eggs and other ingredients meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the eggs and other ingredients to meet dish requirements
4. Make sure the egg dish has the correct colour, texture and quantity
5. Present and finish the egg dish to meet requirements
6. Make sure the egg dish is at the correct temperature for holding and serving
7. Safely store any cooked egg dishes not for immediate use
What you must cover:
Preparation and Cooking methods:
a) Boiling
b) Whisking
c) Frying
d) Griddling
e) Poaching
f) Baking
g) Scrambling
h) Bain marie
K1. How to check the eggs and other ingredients meet dish requirements
K2. What you should do if there are any problems with the eggs and other ingredients
K3. The correct tools and equipment for the following preparation and cooking methods: whisking, boiling, frying, griddling, poaching, baking, scrambling, bain marie
K4. How to carry out the following cooking methods according to product requirements: whisking, boiling, frying, griddling, poaching, baking, scrambling, bain marie
K5. Why it is important to use the correct tools, equipment and techniques
K6. How to identify when egg dishes have the correct colour, flavour, texture and quantity
K7. How to finish basic egg dishes
K8. The correct temperatures for holding and serving egg dishes
K9. How to store cooked egg dishes
K10. Healthy eating options when making egg dishes
124 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 244 Prepare, cook and finish basic bread and dough products (2FPC9)
What is this unit about?
This unit is about preparing, cooking and finishing basic bread and dough products, for example:
Enriched dough products i.e. Chelsea buns, brioche
Bread, bread rolls
Naans
Pitta breads
Pizzas
Soda bread dough
The preparation and cooking techniques covered include:
weighing/measuring
sieving
mixing/kneading
proving
knocking back
shaping
baking
frying
The finishing methods covered include:
glazing
icing
filling
decorating
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 125
Unit 244 Prepare, cook and finish basic bread and dough products (2FPC9)
What you have to do What you have to do
To meet the national standard you must:
1. Check the ingredients to make sure that they meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the ingredients to meet requirements
4. Make sure the bread and dough product has the correct colour, texture and finish
5. Present the bread and dough product to meet requirements
6. Make sure the bread and dough product is at the correct temperature for holding and serving
7. Safely store any cooked bread and dough product not for immediate use
What you must cover:
Bread and dough products:
a) Enriched dough
b) Bread dough
c) Naan dough/pitta dough
d) Pizza dough
Preparation and Cooking methods:
a) Weighing/measuring
b) Sieving
c) Mixing/kneading
d) Proving
e) Knocking back
f) Shaping
g) Baking
h) Frying
Finishing methods:
a) Glazing
b) Icing
c) Filling
d) Decorating
K1. How to make sure that the ingredients meet dish requirements
K2. Quality points in ingredients for bread and dough products
K3. What you should do if there are problems with the ingredients
K4. The correct tools and equipment to carry out the following preparation and cooking methods: weighing/measuring, sieving, mixing/kneading, proving, knocking back, shaping, baking, frying
K5. How to carry out the following cooking methods according to product requirements: weighing/measuring, sieving, mixing/kneading, proving, knocking back, shaping, baking, frying
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to identify when bread and dough products have the correct colour, texture, and finish
K8. How to carry out the following finishing methods: glazing, icing, filling, decorating
K9. Correct temperatures and conditions for holding and serving bread and dough products
K10. How to store bread and dough products
K11. Healthy eating options when making bread and dough products
126 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 245 Prepare, cook and finish basic pastry products (2FPC10)
What is this unit about?
This unit is about preparing, cooking and finishing basic pastry products, for example:
Chocolate éclair
Apple tart
Savoury quiche
Apple turnover/pie
Jam roly-poly
The preparation, and cooking methods covered include:
weighing/measuring
sifting
rubbing in
creaming
resting
piping
rolling
laminating/folding
cutting
shaping
trimming
lining
baking
steaming
combining cooking methods
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 127
Unit 245 Prepare, cook and finish basic pastry products (2FPC10)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients meet dish requirements
2. Check the ingredients to make sure they meet quality standards
3. Choose and use the correct techniques, tools and equipment
4. Prepare and cook the ingredients to meet requirements
5. Make sure the pastry has the correct flavour colour, texture and finish
6. Make sure the pastry is at the correct temperature for holding and serving
7. Safely store any cooked pastry not for immediate use
What you must cover:
Pastry:
a) Short
b) Sweet
c) Suet
c) Choux
d) Puff
e) Convenience
Preparation methods:
a) Weighing/measuring
b) Sifting
c) Rubbing in
d) Creaming
e) Resting
f) Piping
g) Rolling
h) Laminating/folding
i) Cutting/shaping/trimming
j) Lining
Cooking methods:
a) Baking
b) Steaming
c) Combining cooking methods
K1. How to check the ingredients meet dish requirements
K2. What you should do if there are problems with the ingredients
K3. Why it is important to follow a recipe correctly when preparing pastry products
K4. The correct tools and equipment to carry out the following preparation and cooking methods: weighing/measuring, sifting, rubbing in, creaming, resting, piping, rolling, lamination, folding, cutting, shaping, trimming, lining, baking, combining cooking methods
K5. How to carry out the following preparation and cooking methods according to product requirements: weighing/measuring, sifting, rubbing in, creaming, resting, piping, rolling, lamination, folding, creaming, cutting, shaping, trimming, lining, baking, combining cooking methods
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to identify when pastry products have the correct flavour, colour, texture and finish
K8. How to store pastry products after preparation and cooking
K9. Healthy eating options when making pastry products
128 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 246 Prepare, cook and finish basic cakes, sponges, biscuits and scones (2FPC11)
What is this unit about?
This unit is about preparing, cooking and finishing basic cakes, sponges and scones, for example:
Basic cakes and sponges
Basic scones
Biscuits
The preparation, cooking and finishing techniques covered include:
using ready mix
weighing/measuring
creaming/beating
whisking
folding
rubbing in
greasing
glazing
portioning
piping
shaping
filling
rolling
lining
trimming/icing
spreading/smoothing
kneading
dusting/dredging/sprinkling
mixing
baking
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 129
Unit 246 Prepare, cook and finish basic cakes, sponges, biscuits and scones (2FPC11)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients meet requirements
2. Choose and use tools and equipment correctly
3. Prepare, cook and finish the product to meet requirements
4. Make sure the product has the correct flavour, colour, texture and quantity
5. Present the product to meet requirements
6. Make sure the product is at the correct temperature for holding and serving
7. Safely store any cooked products not for immediate use
What you must cover:
Preparation, cooking and finishing methods
a) Using ready mix
b) Weighing/measuring
c) Creaming/beating
d) Whisking
e) Folding
f) Rubbing in
g) Greasing
h) Glazing
i) Portioning
j) Piping
k) Shaping
l) Baking
m) Filling
n) Rolling
o) Lining
p) Trimming / Icing
q) Spreading / Smoothing
r) Kneading
s) Dusting / Dredging / Sprinkling
t) Mixing
K1. How to check the ingredients meet requirements
K2. Quality points to look for in the ingredients
K3. What you should do if there are problems with the ingredients
K4. The correct tools and equipment to carry out the necessary preparation and cooking methods
K5. How to carry out the necessary preparation and cooking methods according to product requirements: using ready mix, weighing/measuring, creaming/beating, whisking, folding, rubbing in, greasing, glazing, portioning, piping, shaping, filling, rolling, lining, trimming/icing, spreading/smoothing, kneading, dusting/dredging/sprinkling, mixing, baking
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to identify when cakes, sponges, biscuits and scones have the correct colour, flavour, texture and quantity
K8. How to present basic cakes, sponges, biscuits and scones
K9. How to store cakes, sponges, biscuits and scones
K10. Healthy eating options when making cakes, sponges, biscuits and scones
130 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 247 Prepare, cook and finish basic grain dishes (2FPC12)
What is this unit about?
This unit is about preparing, cooking and finishing basic grain dishes, for example:
grain salads
buckwheat pancakes
polenta dishes
Bulgar Tabouleh
cous cous side dishes
crumble toppings (sweet or savoury) using oats
quinoa salads, toppings
The types of grain covered are:
pearl and pot barley
buckwheat
corn/maize (polenta)
oats
round
millet
wheat – bulgar, semolina, cous cous
quinoa
The preparation and cooking techniques covered include:
soaking
boiling
leaving covered
baking
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 131
Unit 247 Prepare, cook and finish basic grain dishes (2FPC4)
What you have to do What you have to know
To meet the national standard you must:
1. Check the grain and other ingredients meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the grain and other ingredients to meet dish requirements
4. Strain and mould the grain as required
5. Make sure the grain dish has the correct flavour, colour, texture and quantity
6. Finish and present the grain dish to meet requirements
7. Make sure the grain dish is at the correct temperature for holding and serving
8. Safely store any cooked grain dishes not for immediate use
What you must cover?
Pulses:
a) Barley (pearl and pot)
b) Buckwheat
c) Corn/maize (polenta)
d) Oats
e) Millet
f) Wheat (bulgar, semolina, cous cous)
g) Quinoa
Preparation and cooking methods:
a) Soaking
b) Boiling
c) Leaving covered
d) Baking
K1. Other foods for which grains can be used as a substitute
K2. K427. How to check that grain and other ingredients meet dish requirements
K3. What quality points to look for in grain: barley (pearl and pot), buckwheat, corn/maize (polenta), oats, millet, wheat (bulgar, semolina, cous cous, quinoa
K4. What you should do if there are problems with the grain and other ingredients
K5. The correct tools and equipment to carry out the following preparation and cooking methods: soaking, boiling, straining and moulding, leaving covered, baking
K6. How to carry out the following cooking methods according to dish requirements: soaking, boiling, straining and moulding, leaving covered, baking
K7. Why it is important to use the correct tools, equipment and techniques
K8. How to finish grain dishes according to dish requirements
K9. How to identify when grain dishes have the correct colour, flavour, texture and quantity
K10. The correct temperatures for holding and serving grain dishes
K11. How to store cooked grain dishes
K12. Healthy eating options when making grain dishes
132 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 248 Liaise with care team to ensure that an individual’s nutritional needs are met (2PR22)
What this Unit is about?
This unit is about working with care team staff to ensure that clients in the care sector and patients in hospitals receive adequate nutrition and hydration. The unit requires that the individual works with colleagues to identify needs and produce a plan of how appropriate food and drinks can be developed and delivered.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 133
Unit 248 Liaise with care team to ensure that an individual’s nutritional needs are met (2PR22)
What you have to do What you have to know
To meet the national standard you must:
1. Develop relationships with carers that recognises their role and expertise
2. Work with care team to identify specific nutritional requirements of individual and groups of customers
3. Ensure that you understand, and can use and explore any information with carers, gaining clarification on specific points
4. Work with appropriate people to gather information about resources, and options that are available to meet the nutritional needs identified
5. Work with carers to identify what additional support is needed to ensure that nutrition and fluid requirements are met including the consistency, timing and service of the food
6. Follow organisational procedures to ensure that customer requirements are recorded and available to authorised people
7. Seek additional help where the needs are outside your scope of responsibility and expertise.
K1. The key care roles that operate within the organisation and the need to liaise with them
K2. The nutritional requirements that customers may have
K3. The most appropriate meal options available to support nutritional requirements
K4. The role of a ‘care plan’
K5. The significance of meal times and rotated meal times
K6. How nutritional screening is implemented within the organisation
K7. The information that can be interpreted and used following nutritional screening
K8. What quantity of nutrients are typically needed to maintain a good dietary balance
134 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 249 Prepare, cook and finish basic cold and hot desserts (2FPC14)
What is this unit about?
This unit is about cooking and finishing basic hot and cold desserts including:
ice cream
mousse
egg based desserts
batter based desserts
sponge based desserts
fruit based desserts
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 135
Unit 249 Prepare and cook basic cold and hot desserts (2FPC14)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients meet dish requirements
2. Check the ingredients to make sure they meet quality standards
3. Choose and use the correct techniques, tools and equipment
4. Prepare ingredients using the correct preparation methods
5. Cook ingredients using the correct cooking methods
6. Make sure the dessert has the correct colour, flavour, texture and finish
7. Finish the dessert to meet requirements
8. Make sure the dessert is at the correct temperature for holding and serving
9. Safely store any prepared desserts not for immediate use
What you must cover:
Dessert
a) Ice cream
b) Mousse
c) Egg based
d) Batter based
e) Sponge based
f) Fruit based
g) Pastry based
Preparation methods:
a) Slicing
b) Creaming
c) Folding
d) Moulding
e) Mixing
f) Aeration
g) Addition of flavours/colours
h) Puréeing
i) Combining
j) Portioning
k) Chilling
K1. How to store raw ingredients prior to preparation and cooking
K2. How to check ingredients meet requirements
K3. What you should do if there are problems with the ingredients
K4. Why time and temperature are important when preparing, cooking and finishing basic cold and hot desserts
K5. What quality points to look for in basic cold and hot desserts
K6. The correct tools and equipment to carry out the following preparation methods: slicing, creaming, folding, moulding, mixing, aeration, addition of flavours/colour, pureeing, combining, portioning, chilling
K7. The correct tools and equipment to carry out the following cooking methods: boiling/poaching, stewing, baking, combination cooking, steaming, bain-marie, frying
K8. How to correctly carry out the preparation and cooking methods above
K9. Why it is important to use the correct tools, equipment and techniques
K10. How to carry out the following finishing methods: filling, glazing, piping, garnishing
K11. How to identify when cold and hot desserts have the correct colour, texture, finish and quantity
K12. What types of problems may occur when preparing and cooking cold and hot desserts and how to correct them
K13. Why it is important to store hot and cold desserts at the correct temperature
K14. How to store prepared cold and hot desserts
K15. Healthy eating options when making cold and hot desserts
136 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
What you must cover (cont)
Cooking methods:
a) Boiling/poaching
b) Stewing
c) Baking
d) Combination cooking
e) Steaming
f) Bain-marie
g) Frying
Finishing methods:
a) Filling
b) Glazing
c) Piping
d) Garnishing
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 137
Unit 250 Prepare and present food for cold presentation (2FPC15)
What is this unit about?
This unit is about preparing and presenting cold products such as salads, bread products, pies, pates and cure meats. It also covers the holding of such foods to maintain effective food safety.
The food products covered include:
bread products such as bread and rolls
salads
pre-prepared pies
cooked meats
fish
pre-prepared terrines
pre-prepared pâtés
cured meats
shellfish
basic vinaigrette and cold sauces
138 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 250 Prepare and present food for cold presentation (2FPC15)
What you have to do What you have to know
To meet the national standard you must:
1. Check the food products and garnish ingredients to make sure that they meet requirements
2. Choose and use tools and equipment correctly
3. Prepare food products using the correct preparation methods
4. Make sure food products have the correct flavour, colour, texture and quantity
5. Garnish and present the food products to meet requirements
6. Safely store any prepared food products and garnish ingredients not for immediate consumption
What you must cover:
Food products:
a) Bread products
b) Salads
c) Pre-prepared pies
d) Cooked red/white meat
e) Fish
f) Pre-prepared terrines
g) Pre-prepared patés
h) Cured meats
i) Shellfish
j) Vinaigrette
k) Cold sauces
Garnish ingredients:
a) Fruit
b) Vegetables
c) Herbs
Preparation methods:
a) Slicing
b) Dressing
c) Garnishing
d) Portioning
e) Whisking
f) Combining ingredients
K1. How to make sure that the food products and garnish ingredients meet requirements
K2. What quality points to look for in the presentation of cooked, cured and prepared foods
K3. What you should do if there are problems with the food products and garnish ingredients
K4. The correct tools and equipment to carry out the following preparation methods: slicing, dressing, garnishing, portioning, whisking, combining ingredients
K5. Why it is important to use the correct tools, equipment and techniques
K6. How to prepare the food products and garnish ingredients for cold presentation
K7. How to produce basic vinaigrette and cold sauces
K8. How to finish and garnish food products for cold presentation
K9. How to identify when food products have the correct colour, flavour, texture and quantity
K10. Why time and temperature are important when preparing cooked, cured and prepared food for presentation
K11. Why cooked, cured and prepared foods should be stored at the required temperature before presentation
K12. Healthy eating options when preparing and presenting food for cold presentation
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 139
Unit 251 Deal with communications as part of the reception function (2FOH1)
What is this unit about?
This unit is about dealing with incoming communications – for example taking telephone calls and emails - taking accurate messages and passing them on. It also covers dealing with outgoing communications – for example making telephone calls - and leaving messages where appropriate.
When you have completed this unit, you will have proved you can:
2FOH1.1 Deal with incoming communications
2FOH1.2 Deal with outgoing communications
140 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 251 Deal with communications as part of the reception function (2FOH1)
2FOH1.1 Deal with incoming communications
What you have to do What you have to know
To meet the national standard you must:
1. Deal with communications promptly, politely and in line with your organisation’s style
2. Identify the person, find out what their needs are and deal with these correctly
3. Answer enquiries accurately without giving any confidential information
4. Record clear and accurate messages and pass them on as requested
5. Deal correctly with any problems.
What you must cover:
Communications
a) by telephone
b) by letter or fax
c) using email
Enquiries
a) those you can deal with yourself
b) those that need to be passed/transferred to another person/department
For the whole unit
K1. The range of methods you can use to communicate with other organisations and people
K2. How to use the communications equipment in your organisation
K3. Your organisation’s style when communicating with other organisations and people
K4. Why it is important to deal with everyone you communicate with politely and helpfully
K5. The type of unexpected situations and problems that may occur when communicating with others, and how to deal with these
K6. Why it is important to give only accurate and non-confidential information
For Element 2FOH1.1
K7. Your organisation’s standards for answering telephone calls, and why these are important
K8. Why it is important to identify people who make enquiries and establish their needs
K9. Why it is important to relay messages promptly to those concerned, and the procedures that you should follow
What some of the words in this unit mean
Communicating in a way that gives a positive impression
For example, by speaking clearly, avoiding jargon and slang, by avoiding spelling mistakes and simple grammatical errors
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 141
Unit 251 Deal with communications as part of the reception function (2FOH1)
2FOH1.2 Deal with outgoing communications
What you have to do What you have to know
To meet the national standard you must:
6. Choose the best method of communicating with the person concerned
7. Use your organisation’s agreed style
8. Communicate in a way that gives a positive impression of yourself and your organisation
9. Identify yourself and explain the reason why you are making contact
10. Give only non-confidential and relevant information to the person you have contacted
11. Leave clear and accurate messages where needed
12. Deal with any problems correctly
What you must cover:
Methods of communicating
a) by telephone
b) by letter or fax
c) using email
K10. Why it is important to identify yourself and explain the purpose of making contact
K11. Why it is important to give only accurate and non-confidential information
K12. Why it is important to communicate clearly, using a tone and pace which can be easily understood
K13. How to communicate both orally and in writing, in a way that gives a positive impression of you and your organisation.
142 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 252 Deal with the arrival of customers (2FOH2)
What is this unit about?
This unit is about dealing with the arrival of customers, processing their registration documents and promoting the products and services of the organisation. Dealing with the arrival of customers is a vital part of the Front of House role. You are the likely to be one of the first people the customer will meet, and you need to portray a professional, efficient and helpful image from the start.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 143
Unit 252 Deal with the arrival of customers (2FOH2)
What you have to do What you have to know
To meet the national standard you must:
1. Correctly identify customer requirements
2. Retrieve any customer booking details from the booking system and check them with the customer
3. Offer alternatives for any services that are not available as requested
4. Complete the registration document correctly
5. Give accurate information which meets customer needs
6. Promote the services and facilities of your organisation when appropriate
7. Pass on customer details to the relevant departments in line with organisation’s procedures
What you must cover:
Customers
a) customers with routine requirements
b) customers with special requirements
c) customers without advanced bookings
Booking systems
a) computerised system
b) manual system
Information to customers
a) location of room
b) key security and safety procedures
c) services and facilities available
d) prices
e) special offers and promotions available
Services and facilities
a) business facilities
b) leisure facilities
c) food and beverage facilities
For the whole unit
K1. Your organisation’s standards for customer care and why these are important
K2. Your organisation’s booking procedures, and why it is important to follow these correctly
K3. Your organisation’s checking in procedures, and why it is important to follow these correctly
K4. Basic legal requirements relating to accommodation, goods and services for sale
K5. The types of unexpected situations and problems that may occur when customers arrive, and how to deal with these
K6. Why registration documentation must be correctly completed by the customer
K7. The specific requirements for registering overseas visitors
K8. Your organisation’s procedure for allocation of rooms
K9. Why it is important to give accurate information to customers
K10. Why it is important to correctly identify customer requirements
K11. What registration information must be obtained, in order to comply with legislation
K12. Why all correspondence relating to the booking should be available
144 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 253 Dealing with bookings (2FOH3)
What is this unit about?
This unit is about handling booking enquiries and taking bookings from customers. It also covers making amendments (for example, of date and time) to bookings, and keeping records up to date.
When you have completed this unit, you will have proved you can:
2FOH3.1 Deal with booking enquiries
2FOH3.2 Confirm, cancel and amend bookings
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 145
Unit 253 Dealing with bookings (2FOH3)
Unit 253 (2FOH3).1 Deal with booking enquiries
What you have to do What you have to know
To meet the national standard you must:
1. Be polite and helpful when dealing with enquiries
2. Find out what your customer needs and give them accurate information
3. Take the opportunity to sell other products and services to the customer
4. Invite your customer to make a booking, and take and record their details correctly
What you must cover:
Customers
a) with routine requests
b) with special needs
Enquiries
a) face to face
b) telephone
c) letter or fax
d) email
e) on-line booking systems
Information
a) services and facilities available
b) features and benefits of services and facilities
c) prices
d) special offers and promotions available
For the whole unit
K1. The importance of dealing with customers politely and helpfully at all time
K2. Why it is important to give accurate spoken and written information to customers
K3. The types of unexpected situations and problems that may occur with bookings, and how to deal with these correctly
K4. Basic legal requirements relating to goods and services for sale when receiving, confirming, amending and cancelling booking enquiries
K5. Your organisation’s booking procedures and systems
K6. The importance of up-selling, room/product rates and yield management and how these apply to your work role
K7. For Element 2FOH3.1
K8. Why it is important to get and record booking details accurately
K9. Why it is important to take the opportunity to sell products and services
What some of the words in this unit mean
Customer Anyone wanting to make, amend or cancel a booking
146 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 253 Dealing with bookings (2FOH3)
Unit 253 (2FOH3).2 Confirm, cancel and amend bookings
What you have to do What you have to do
To meet the national standard you must:
5. Deal with customers in a polite and helpful manner at all times
6. Deal with confirmations in the booking system
7. Identify, check and follow up unconfirmed bookings in the booking system
8. Deal with booking amendments and cancellations and maintain records of bookings in line with your organisation’s procedures
What you must cover:
Customers
a) with routine requests
b) with special needs
Booking systems
a) computerised systems
b) manual systems
c) on-line systems
Booking amendments and cancellations
a) change bookings
b) cancel bookings
K10. Your organisation’s cancellation policies and procedures
K11. Why confirmations and deposits are required from customers
K12. Why it is essential to follow up unconfirmed bookings
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 147
Unit 254 Prepare customer accounts and deal with departures (2FOH4)
What is this unit about?
This unit is about maintaining customer accounts by entering charges and adjustments onto the account. It also covers dealing with departing customers by completing the relevant documentation and procedures, and recording customer comments.
When you have completed this unit, you will have proved you can:
2FOH4.1 Prepare and maintain customer accounts
2FOH4.2 Deal with the departure of customers
148 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 254 Prepare customer accounts and deal with departures (2FOH4)
Unit 254 (2FOH4)1 Prepare and maintain customer accounts
What you have to do What you have to know
To meet the national standard you must:
1. Enter charges regularly and accurately against customer accounts in the account system
2. Record any account adjustments accurately against customer accounts
3. File and store account documents correctly at all times
4. Complete customer accounts for the customer
5. Make sure customer accounts cannot be accessed by unauthorised people
What you must cover:
Account systems
a) computerised systems
b) manual systems
c) online systems
Account adjustments
a) charges
b) allowances/discounts
c) refunds
d) deposits/pre-payments
e) transfers
For the whole unit
K1. Your organisation’s standards for customer care, and why it is important to follow these
K2. Basic legal requirements relating to preparing and maintaining customer accounts
K3. Your organisation’s procedures for customer accounts, and why it is important to follow these
For Element 2FOH4.1
K4. Why customer accounts must be updated regularly with charges and adjustments
K5. Why it is important to give accurate verbal and written information to customers
K6. Why customer accounts must be secured from unauthorised access
K7. The types of unexpected situations and problems that may occur with customer accounts, and how to deal with these correctly
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 149
Unit 254 Prepare customer accounts and deal with departures (2FOH4)
Unit 254 (2FOH4).2 Deal with the departure of customers
What you have to do What you have to do
To meet the national standard you must:
6. Prepare documents and other necessary items before the customer departs
7. Present the account to the customer for confirmation
8. Check customer account details and request payment as required
9. Complete documentation and deal with it using the correct account or booking system
10. Complete all other procedures for customer departures
11. Record customer comments, complaints and suggestions and feed them back to the appropriate person or department
12. Promote establishment services and facilities as appropriate
What you must cover:
Customer accounts
a) those where part payment is required
b) those where full payment is required
c) those where the account does not require immediate settlement
Account or booking system
a) computerised
b) manual
c) online systems
K8. Basic legal requirements relating to accommodation, goods and services for sale
K9. Safe and hygienic working practices when dealing with the departure of customers
K10. Your organisation’s procedures for customer departures
K11. Why complaints, comments and suggestions should be recorded and fed back to the appropriate person/department
K12. Why details of any extra charges should be available to the customer
K13. The types of unexpected situations and problems that may occur with customer departures and how to deal with these correctly
K14. Opportunities to promote the organisation when the customer is leaving
150 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 255 Produce documents in a business environment (2FOH5)
What is this unit about?
This unit is about producing high-quality, attractive documents to agreed specifications using the following specific skills:
Checking
Designing
Listening
Managing time
Negotiating
Organising
Questioning
Using technology
Writing
This unit is Unit BAA211 in the Council for Administration suite of standards.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 151
Unit 255 Produce documents in a business environment (2FOH5)
What you have to do What you have to know
To meet the national standard you must:
1. Confirm the purpose, content, style and deadlines for the document
2. Prepare the required resources
3. Organise the required content
4. Use available technology appropriate to the document being produced
5. Produce the document in the agreed style
6. Integrate non-text objects in the agreed layout, where required
7. Check for accuracy, editing and correcting text as necessary
8. Clarify document requirements, when necessary
9. Store the document safely and securely in approved locations
K1. The purpose and benefits of producing high-quality and attractive documents
K2. The different types of documents that may be designed and produced and document styles that could be used
K3. The different formats in which the text may be presented
K4. The purpose and benefits of agreeing the purpose, content, style, quality standards and deadline for production of the document
K5. The different types of technology available for inputting, formatting and editing text and their main features
K6. The types of resources needed to produce high-quality and attractive documents
K7. How to organise content needed for the document
K8. How to integrate and layout text and non-text objects
K9. How to check for accuracy and correctness – including spelling, grammar and punctuation – and the purpose of doing this
K10. The purpose of storing the document safely and s securely and how to do so
K11. The purpose of confidentiality and data protection
K12. The purpose and benefits of meeting deadlines
152 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 256 Use office equipment (2FOH6)
What is this unit about?
This unit is about how to use a range of office equipment (such as photocopiers, faxes, binders, laminators, printers or PCs) applying the necessary standards of health and safety and operating practice.
You will use the following specific skills:
Communicating
Organising
Planning
Problem solving
Using technology
This unit is Unit BAA231 in the Council for Administration suite of standards.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 153
Unit 256 Use office equipment (2FOH6)
What you have to do What you have to do
To meet the national standard you must:
1. Locate and select the equipment and resources needed for the task
2. Follow manufacturer’s, organisational operating instructions and health and safety requirements for different equipment
3. Waste as few resources as possible
4. Keep the equipment clean and hygienic
5. Deal with equipment and resource problems according to manufacturer’s and organisational procedures
6. Report problems you cannot deal with personally to the appropriate colleague
7. Make sure the final work product meets the agreed requirements
8. Produce the work product within agreed timescales
9. Make sure the equipment, resources and work area are ready for the next user
K1. The different types of office equipment, their features and what they can be used for
K2. How to choose equipment and resources that are appropriate for the task
K3. The reasons for following manufacturers’ and organisational instructions when operating equipment
K4. How to use different types of office equipment safely
K5. The reasons for keeping waste to a minimum and how to do so
K6. The reasons for keeping equipment clean and hygienic
K7. The reasons for following manufacturers’ instructions and organisational procedures when dealing with equipment faults
K8. The types of equipment and resource faults you are likely to experience and the correct way of dealing with these
K9. The purpose of meeting work standards and deadlines
K10. The purpose of leaving equipment, resources and work area ready for the next user to agreed requirements
154 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 257 Communicate in a business environment (2FOH7)
What is this unit about?
This unit is about communicating both verbally and in writing within a business environment.
You will use the following specific skills:
Communicating
Organising
Planning
Reflecting
This unit is Unit BAA614 in the Council for Administration suite of standards.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 155
Unit 257 Communicate in a business environment (2FOH7)
What you have to do What you have to know
Plan communication
1. Identify the purpose of the communication and the audience
2. Decide which method of communication to use
Communicate in writing
3. Find and select information that supports the purpose of the communication
4. Organise, structure and present information to suit the audience’s needs and what you want to say
5. Confirm and read written material that contains information that is needed
6. Extract the main points needed from written material
7. Use accurate grammar, punctuation and spelling
8. Proofread or check work and make any necessary amendments
9. Produce the communication to meet deadlines recognising the difference between what is important and what is urgent
10. Keep a file copy of all communication
Communicate verbally
11. Present information and ideas clearly to others
12. Make contributions to discussions that help to move the discussion forward
13. Listen actively to information that other people are communicating and respond appropriately
14. Ask relevant questions to clarify anything not understood
15. Summarise the communication with the person/people being communicated with to make sure the meaning has been understood
After communication
16. Seek feedback on whether the communication achieved its purpose
17. Reflect on the outcomes of communication and identify ways to develop communication skills further
Plan communication
K1. The reasons for identifying the purpose of communication and the audience
K2. Methods of communication and situations in which to use them
Communicate in writing
K3. Relevant sources of information
K4. How to use language appropriate to the audience, the chosen communication method and the purpose of the communication
K5. How to organise, structure and present information for the audience
K6. How to check the accuracy of information
K7. How to use grammar, punctuation and spelling accurately
K8. The principles of Plain English
K9. The reasons for proofreading or checking work
K10. How to recognise when work is urgent or important
K11. The organisational procedures for filing communications
Communicate verbally
K12. How to present information and ideas clearly
K13. Ways of contributing to discussions that will help to move them forward
K14. Methods of active listening
K15. The reasons for summarising communication
After communication
K16. How to seek feedback on whether the communication achieved its purpose
K17. The value of reflecting on the outcomes of communication and of identifying ways to further develop communication skills
156 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 258 Provide reception services (2FOH9)
What is this unit about?
This unit is about maintaining a reception service that enhances the vision and brand of the organisation.
You will use the following specific skills:
Communicating
Decision making
Interpersonal skill
Listening
Negotiating
Problem solving
Personal presentation
Organising
Questioning
Planning
This unit is Unit BAC312 in the Council for Administration suite of standards.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 157
Unit 258 Provide reception services (2FOH9)
What you have to do What you have to know
The meet the national standard you must:
1. Present a positive image of self and the organisation
2. Provide individuals with requested information and other information which may be useful to them, within guidelines on confidentiality
3. Implement the correct entry and security procedures
4. Follow the relevant health and safety procedures
5. Refer any issues that cannot be dealt with personally to the appropriate person
6. Maintain the reception area to give a positive impression of the organisation
7. Suggest ideas for improving the reception area
8. Follow organisational procedures in the event of an accident or emergency
9. Carry out additional duties during quiet periods, if they arise
K1. The purpose and value of the receptionist function as the first point of contact between the public/client and the organisation
K2. How to present a positive image of self and the organisation
K3. The organisation’s structure and lines of communication
K4. The purpose of confidentiality guidelines
K5. How to implement confidentiality guidelines
K6. The purpose of entry and security procedures
K7. How to implement entry and security procedures
K8. The purpose of health and safety procedures
K9. How to implement health and safety procedures
K10. How to contribute ideas for improving the reception area in terms of accessibility, functionality and environment, security and safety and facilities for visitors
K11. The organisational emergency procedures and your role within them
K12. Why additional duties are carried out during quiet periods, if they arise
158 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 259 Store and retrieve information (2FOH10)
What is this unit about?
This unit is about processing, storing, and retrieving information using different information systems, in line with organisational requirements.
You will use the following specific skills:
Communicating
Organising
Planning
Problem solving
Using technology
This unit is Unit BAD332 in the Council for Administration suite of standards.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 159
Unit 259 Store and retrieve information (2FOH10)
What you have to do What you have to know
The meet the national standard you must:
Processing information
1. Identify and collect required information
2. Follow agreed procedures and legislation to maintain security and confidentiality
3. Store required information in approved locations to the agreed deadlines
4. Update information, as required
5. Follow agreed procedures for deleting
6. information
Retrieve information
7. Confirm information for retrieval
8. Comply with procedures and legislation for accessing an information system
9. Locate and retrieve the required information
10. Follow the correct procedures when there are problems with information systems
11. Provide information in the agreed format and within agreed timescales
K1. The purpose of storing and retrieving required information
K2. The different information systems and their main features
K3. Legal and organisational requirements covering the security and confidentiality of information
K4. The purpose of confirming information to be collected, stored and retrieved
K5. The methods that can be used to collect required information
K6. The procedures to be followed to access information systems
K7. The types of information to be deleted
K8. The procedures for identifying and deleting information and why they must be followed
K9. How to make sure information is accurate
K10. The problems that occur with information systems and who to report them to
K11. The purpose of providing information in the required format and within agreed timescales
160 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 260 Handle mail and book external services (2FOH8)
What is this unit about?
This unit is about collecting, sorting and distributing mail and booking external services such as transport.
When you have completed this unit, you will have proved you can:
2FOH8.1 Handle mail and messages
2FOH8.2 Book external services
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 161
Unit 260 Handle mail and book external services (2FOH8)
Unit 260 (2FOH8).1 Handle mail and messages
What you have to do What you have to know
To meet the national standard you must:
1. Collect mail and messages
2. Sort and distribute mail and messages to the correct person or place
3. Deal with mail and messages which have not been collected and distributed in line with workplace procedures
4. Make sure that mail and messages are kept secure
What you must cover:
a) letters
b) parcels
c) registered or courier delivered post
d) electronic
Messages
a) faxes
b) emails
c) typed/handwritten memos
For the whole unit
K1. Why it is important to deal with everyone you communicate with politely and helpfully
For Element 2FOH8.1
K2. Legal requirements for handling mail and messages
K3. Safe and hygienic working practices when handling mail, messages and written communications
K4. Your organisation’s procedures for handling and distributing mail and why these are important
K5. Why suspicious items should be reported immediately
K6. Why written communications should be secured against unauthorised access
K7. What the procedures are for recorded delivery and registered mail
K8. The type of unexpected situations and problems that may occur and how to deal with these
162 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 260 Handle mail and book external services (2FOH8)
Unit 260 (2FOH8).2 Book external services
What you have to do What you have to know
To meet the national standard you must:
4. Identify customer needs and requirements
5. Identify organisations correctly and contact them as requested
6. Book services which meet customer needs
7. Provide customers with accurate details of the booking and of any alternatives offered
8. Follow your organisation’s procedures for booking services
What you must cover:
Services
a) transport
b) deliveries
c) entertainment
K9. The types of services you may be asked to book and the procedures you should follow
K10. Why it is important to give accurate verbal and written information to customers
K11. Why confirmation and deposits are required from customers
K12. The type of unexpected situations and problems that may occur and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 163
Unit 261 Resolve customer service problems (2GEN5)
What is this unit about?
This unit is about the effective handling of customer service problems. Remember that customers include everyone you provide a service to. They may be external to your organisation or they may be internal customers.
It is sometimes difficult to meet customer expectations. Even if the service you give is excellent, some customers experience problems. Part of your job is to help to resolve those problems. There is likely to be a problem if customer expectations are not met. This may be because your customer’s expectations involve more than you can offer or because your service procedures have not been followed. Some problems are reported by customers and sometimes you spot the problem first and resolve it before your customer has even noticed. As soon as you are aware of a problem, you need to consider the options and then choose a way to put it right. This unit is particularly important in customer service because many customers judge how good the customer service of your organisation is by the way problems are handled.
This unit is Unit C3 from the Institute of Customer Service suite of standards
164 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 261 Resolve customer service problems (2GEN5)
What you have to do What you have to know
To meet the national standard you must:
Spot customer service problems
1. Listen carefully to your customers about any problem they have raised
2. Ask your customers about the problem to check your understanding
3. Recognise repeated problems and alert the appropriate authority
4. Share customer feedback with others to identify potential problems before they happen
5. Identify problems with systems and procedures before they begin to affect your customers
Pick the best solution to resolve customer service problems
6. Identify the options for resolving a customer service problem
7. Work with others to identify and confirm the options to resolve a customer service problem
8. Work out the advantages and disadvantages of each option for your customer and your organisation
9. Pick the best option for your customer and your organisation
10. Identify for your customer other ways that problems may be resolved if you are unable to help
Take action to resolve customer service problems
11. Discuss and agree the options for solving the problem with your customer
12. Take action to implement the option agreed with your customer
13. Work with others and your customer to make sure that any promises related to solving the problem are kept
14. Keep your customer fully informed about what is happening to resolve the problem
15. Check with your customer to make sure the problem has been resolved to their satisfaction
16. Give clear reasons to your customer when the problem has not been resolved to their satisfaction
To be competent in resolving customer service problems you must know and understand:
K1. Organisational procedures and systems for dealing with customer service problems
K2. How to defuse potentially stressful situations
K3. How to negotiate
K4. The limitations of what you can offer your customer
K5. Types of action that may make a customer problem worse and should be avoided
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 165
Unit 262 Modify the content of dishes (2PR24)
What is this unit about?
This unit is about modifying food and drink to ensure that it enables consumers to gain the maximum nutritional value from it. Modification may include the consistency, the fat and calorific content.
166 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 262 Modify the content of dishes (2PR24)
What you have to do What you have to know
To meet the national standard you must:
1. Ensure that the preparation and cooking areas and equipment are safe, hygienic and ready for use
2. Prioritise work and carry it out in an efficient manner
3. Obtain, and follow, clear and accurate information relating to dietary requirements
4. Ensure that the meal has been correctly prepared and cooked to the required stage, and that ingredients are of the type required
5. Incorporate substances to fortify the meal at the correct time to meet dish quality requirements
6. Finish and present food or drink, ensuring the appearance meets organisational standards and dietary requirements
7. Ensure food or drink is maintained at the correct temperature until ready for service
8. Store and clearly and accurately label dishes not for immediate use in line with legal requirements relating to temperature control
9. Clean preparation and cooking areas and equipment to organisational and legal standards after use
10. Report any problems to the proper person
11. Conduct work in line with relevant workplace procedures and current legal and regulatory requirements relating to safe and hygienic practices when modifying the consistency of food and drink.
What you must cover:
Food and drink products
a) Cereals/pulses
b) Fruit
c) Egg
d) Meat
e) Soups/stocks/sauces
f) Cheese
g) Pasta
K1. What the main nutrient groups are
K2. What quantity of nutrients are typically needed to maintain a good dietary balance
K3. What food preparation and cooking methods can affect the dietary content of foods
K4. How modifying and fortifying food can add or remove vital nutrients, and the importance of maintaining adequate nutritional levels
K5. Why it is important to follow exact specifications required for consumer given that individual needs may differ
K6. Why different types of consistency of food and drink is necessary for different types of consumer
K7. Why consumers may require modified or fortified food and drink
K8. What safe working practices should be followed when preparing food for special diets
K9. Why it is important to keep areas and equipment hygienic when modifying and fortifying food
K10. What the main contamination threats are when modifying food
K11. Why time and temperature are important when modifying food
K12. Why dishes should be stored at the required safe temperature before cooking
K13. Why dishes not for immediate consumption should be cooled rapidly or maintained at a safe temperature after cooking.
K14. What food can commonly present problems to those who suffer from severe allergenic reactions
K15. What actions should you take when producing food to prevent allergic reactions amongst consumers
K16. Where to obtain information about allergies
K17. What foods or products can be used modify and fortify dishes
K18. Whether the dish ingredients contain genetically modified organisms (GMOs) and what the organisation’s policy is on using GMOs
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 167
h) Fish
i) Vegetables
j) Liquids
Dietary requirements
a) Volume
b) Consistency
c) Aroma
d) Appearance
e) Nutrient levels
f) Texture
g) Nutritional balance
h) Taste
Modify/fortify
a) Puree
b) Mash to a soft form
c) Liquidise
d) Mince to a soft form
e) Smooth
f) Additional calorific value
g) Thickening agent/texture modification
h) Modify the protein
i) Modify the fat content
j) Modify the sugar/carbohydrate level
K19. What the quality of the food products should be in terms of aroma, texture, taste and appearance on completion
K20. What level of consistency is commonly required for different modification methods.
K21. What food types contain high levels of fat, and how to reduce those levels or find alternatives
K22. What the quantity of fat should be within the diet
K23. What glutens are
K24. Why certain consumers require gluten free diets
K25. What action to take if dish ingredients are not available
168 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 263 Provide tourism information services to customers (2FOH11)
What is this unit about?
Customers visiting your premises will often have a range of enquiries regarding what is available to see and do while they are there. This unit is about providing tourism information to your guests. To do this you must be able to identify what it is your customers want and to source and provide that information.
When you have completed this unit, you will have proved you can:
2FOH11.1 Work with customers on their tourism information needs
2FOH11.2 Seek tourism information and offer advice to customers
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 169
Unit 263 Provide tourism information services to customers (2FOH11)
Unit 263 (2FOH11).1 Work with customers on their tourism information needs
What you have to do What you have to know
To meet the national standard you must:
1. Politely welcome customers
2. Use open question techniques to identify your customers needs
3. Use active listening skills when identifying your customers needs
4. Make clear any areas you are uncertain of with your customer if appropriate
5. Confirm with your customer the information they require
6. If appropriate, ensure that your customer is willing to pay for any external tourism information services
7. Focus on your customers needs while recognising other customers that may be
What you must cover:
information sources are:
a) electronic sources
b) brochures
c) directories
d) timetables
e) maps
f) guidebooks
g) external organisations
h) leaflets
K1. Why it is important to be helpful and polite
K2. When and how to use open question techniques effectively
K3. Why using active listening skills is helpful to your customer
K4. Why it is essential to confirm your customers' needs
K5. Why it is important to check your customer is happy with your service and how to deal with any dissatisfaction
K6. Have knowledge of where information and sources are available and how you can access them
K7. What tourism information your organisation possesses and where this is stored
K8. Be aware of any discounts and or arrangements your organisation may have negotiated with tourism organisations
K9. What information is available without charge and what information is available with a charge
K10. How to organise your customers in a manner that ensures all customers will be dealt with effectively
What some of the words in this unit mean
Open questions: These are questions that often start with what, where, who, when and how and stimulate answers that give you information
Active listening skills: For example making and maintaining eye contact, nodding and smiling
Advice: Adapting the information you are giving to meet individual requirements.
Charges: Examples include publications for which there is a charge; premium telephone lines to information providers; fees to booking agencies; non-commissionable flights, etc.
170 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Electronic sources: Examples are internet, intranet and computer based files.
Alternative ways to help your customer: Examples are making a telephone call to find more detailed and or specific information, arranging for further information to be forwarded direct to your customer, referring them to another organisation etc.
Organisations: Examples are Tourist Information Centres, Visitor Information Centres, Contact Centres, Tourism Bureaux, visitor attractions, tour operators. It could also refer to your own business, if self employed.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 171
Unit 263 Provide tourism information services to customers (2FOH11)
Unit 263 (2FOH11).2 Seek tourism information and offer advice to customers
What you have to do What you have to know
To meet the national standard you must:
8. Identify sources that provide the information required by your customer
9. Ensure that the information you identify is accurate, current and relates to your customers needs
10. Provide relevant information and advice to your customer based on their needs
11. Clearly explain any restrictions with information and or products and services when appropriate
12. Where several options are available to your customer, offer information and advice on which you think best meets their needs
13. Confirm politely with your customers that they understand the information and advice you have given them
14. Where appropriate give the customers written and or printed confirmation of the information they have sought
15. Ensure that the customer is happy with the service you have provided and politely conclude the customer enquiry
K11. How to access and use a range of different information sources
K12. A range of other external organisations that provide tourism information and how to contact them
K13. Your company’s procedures with regard to booking fees, liabilities and billing customers
K14. How to effectively structure advice and what limitations there are to the advice you provide
K15. The relevant parts of the disability discrimination legislation and its implications when giving advice and information to customers
K16. What methods are available for providing written or printed information to customers
K17. Methods for politely concluding customer interactions
172 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 264 Clean and service a range of areas (2HK1)
What is this unit about?
This unit is about daily cleaning routines. It covers cleaning toilet and bathroom areas, floors, walls and mirrors. It also covers cleaning furnished areas and disposing of both hazardous and non-hazardous waste.
When you have completed this unit, you will have proved you can:
2HK1/10.1 Clean and service toilet and bathroom areas
2HK1/10.2 Clean and service furnished areas
2HK1/10.3 Dispose of waste
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 173
Unit 264 Clean and service a range of areas (2HK1)
Unit 264 (2HK1) 10.1 Clean and service toilet and bathroom areas
What you have to do
What you have to know
To meet the national standard you must:
1. Prepare the bathroom and toilet area for cleaning
2. Choose the correct cleaning equipment and materials for each part of the toilet and bathroom area
3. Clean the toilet and surrounding areas correctly
4. Clean the bathroom appliances and surrounding areas correctly
5. Clean the floors, walls, mirrors and other areas correctly and leave the whole area tidy
6. Identify and report anything that needs maintenance or repair
7. When required, complete and pass on any records of your work
8. Carry out a final check of the area to make sure it will satisfy the customer
What you must cover:
Preparations
a) use of protective clothing
b) put up hazard warning signs
c) protect surrounding areas
For the whole unit
K1. What to do if customers are present when you are cleaning rooms.
K2. Why it is important to prepare the area and yourself, before cleaning and disposing of waste
K3. The types of items in bathrooms and bedrooms that may need maintenance and repair
K4. Why it is important to report items needing repair and who to report them to
K5. Types of records you may need to keep in relation to cleaning
K6. Why the work area needs to be inspected on completion
For Element 2HK1/10.1
K7. Your organisation’s standards for cleaning toilet and bathroom areas
K8. Why hazard signs are sometimes needed in preparing the work area
K9. What materials and equipment are used for cleaning different areas of the bathroom, and how to choose the correct one
K10. The types of unexpected situations that may happen when you are cleaning bathrooms and toilets, and how to deal with these
What some of the words in this unit mean
Protective clothing: For example, uniform
and gloves
Hazardous waste: For example, chemicals
and sharp objects
Non-hazardous waste: For example, paper
174 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 264 Clean and service a range of areas (2HK1)
Unit 264 (2HK1) 10.2 Clean and service furnished areas
What you have to do What you have to know
To meet the national standard you must:
9. Prepare furnished areas for cleaning
10. Choose the correct cleaning equipment and materials for each part of the area
11. Clean the floor covering according to workplace procedures
12. Clean the furniture according to workplace procedures
13. Clean mirrors, wall coverings and any other surfaces and leave the whole area tidy
14. Identify and report anything that needs maintenance or repair
15. Complete and pass on any records of your work correctly
16. Carry out a final check of the area to make sure it will satisfy the customer
What you must cover:
Preparations
a) use of protective clothing
b) use hazard warning signs
c) protect vulnerable surrounding areas
K11. Your organisation’s standards for cleaning in furnished areas
K12. Safe lifting and carrying techniques and why you should always use these
K13. What materials and equipment are used for cleaning different furnished areas, and how to choose the correct one
K14. Why certain areas need to be kept secure from unauthorised access
K15. The types of unexpected situations that may happen when you are cleaning furnished areas, and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 175
Unit 264 Clean and service a range of areas (2HK1)
Unit 264 (2HK1) 10.3 Dispose of waste
What you have to do What you have to know
To meet the national standard you must:
17. Wear appropriate clothing
18. Prepare the waste for despatch, making sure you handle it carefully
19. Sanitise the waste containers following your workplace procedures
What you must cover:
Waste
a) hazardous waste
b) non-hazardous waste
Collection methods
a) external collection
b) incineration/compression
c) recycling
K16. How to identify different types of waste, and how different types of waste should be disposed of
K17. What materials and equipment are used for waste disposal
K18. The types of problems and unexpected situations that may happen when you are disposing of waste, and how to deal with these
176 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 265 Work using different chemicals and equipment (2HK2)
What is this unit about?
This unit is about choosing the right cleaning chemicals, using the chemicals correctly and disposing of them safely. This unit also covers using manual equipment (such as wet mops, dry mops, dusters and buckets) and electrical equipment (such as suction cleaners and spray extractors).
When you have completed this unit, you will have proved you can:
2HK2/10.1 Work using different chemicals
2HK2/10.2 Work using manual equipment
2HK2/10.3 Work using electrical equipment
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 177
Unit 265 Work using different chemicals and equipment (2HK2)
Unit 265 (2HK2) 10.1 Work using different chemicals
What you have to do What you have to know
To meet the national standard you must:
1. Choose the right chemicals for the area you are going to clean
2. Wear the appropriate protective clothing
3. Prepare and use the chemicals in line with the manufacturers’ instructions, using the correct equipment
4. Store the chemicals securely
5. Complete any relevant documentation in line with your organisation’s procedures
What you must cover:
Chemicals
a) multi-surface cleaner
b) toilet cleaner
c) glass cleaner
d) air freshener
e) polish
f) sanitizer
g) other
For the whole unit
K1. Basic legal requirements relating to safe working practices when using cleaning chemicals
K2. The warning signs used on cleaning chemical containers and what they mean
For Element 2HK2/10.1
K3. How to select appropriate chemicals for the full range of cleaning jobs in this element
K4. Why it is important to wear protective clothing when using chemicals
K5. Why it is dangerous to mix certain types of chemicals together
K6. Why it is important to follow manufacturers’ instructions on cleaning chemicals
K7. What might happen if you do not follow the relevant legal requirements for this sort of work
K8. Why work routines and sequences need to be followed
K9. What preparations should be made to the work area before using chemicals
K10. Documents you need to complete when using chemicals
K11. The types of problems and unexpected situations that may happen when you are preparing and using chemicals, and how to deal with these
What some of the words in this unit mean
Protective clothing: For example, gloves and
overalls
Relevant documentation: Any records of
the use of chemicals required in your
organisation
178 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 265 Work using different chemicals and equipment (2HK2)
Unit 265 (2HK2) 10..2 Work using manual equipment
What you have to do What you have to know
To meet the national standard you must:
6. Choose the correct piece of equipment for the area that you are going to clean
7. Prepare the area for cleaning
8. Use the equipment safely, correctly and where appropriate using appropriate chemicals
9. Leave the area clean and tidy and free from debris
10. Store equipment in line with your organisation’s procedures
What you must cover:
Equipment
a) mop systems for wet use
b) mop systems for dry use
c) colour-coded cloths
d) duster
e) bucket
f) sponge/non-abrasive pad
g) brushes
h) dustpan
i) abrasive pad
K12. Basic legal requirements relating to safe working practices when using manual cleaning equipment
K13. How to choose manual cleaning equipment for the types of cleaning you carry out
K14. Why it is important to follow the manufacturer’s instructions for manual equipment
K15. Why the equipment should be cleaned and stored correctly after use
K16. The types of problems and unexpected situations that may happen when you are preparing and using manual cleaning equipment, and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 179
Unit 265 Work using different chemicals and equipment (2HK2)
Unit 265 (2HK2) 10.3 Work using electrical equipment
What you have to do What you have to know
To meet the national standard you must:
11. Choose the correct equipment and chemicals for the area you are going to clean
12. Check that the equipment is safe to use
13. Select and use the correct attachments for the equipment
14. Use the equipment, attachments and chemicals in line with manufacturers’ instructions
15. Store the equipment and attachments correctly and in line with the manufacturers’ instructions
What you must cover:
Equipment
a) vacuum cleaners
b) suction dryers
c) polishers/burnishers
d) scrubbers
e) spray extractors
Attachments
a) hard/soft floor attachments
b) upholstery attachments
c) brushes/pads
d) crevice tools
e) spray extractors/nozzles
f) hoses
Chemicals
a) carpet shampoo
b) foam inhibitor
c) spray polish
d) floor maintainer
e) floor stripper
f) degreasers
g) greasy stain removers
h) non-greasy
i) stain removers
j) cleaning granules
K17. Current relevant legislation relating to safe working practices. when using cleaning chemicals and electrical equipment
K18. The main dangers when using electrical equipment and how to avoid these
K19. Safe handling and lifting techniques
K20. Why safe carrying and lifting techniques should be used
K21. What factors need to be taken into account when using electrical equipment
K22. The types of problems and unexpected situations that may happen when you are preparing and using electrical cleaning equipment. and how to deal with these
180 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 266 Maintain housekeeping supplies (2HK3)
What is this unit about?
This unit is about receiving housekeeping supplies and checking for any discrepancies in deliveries. It also covers storing housekeeping supplies correctly, and issuing the right supplies to other staff.
When you have completed this unit, you will have proved you can:
2HK3/10.1 Receive and check housekeeping supplies
2HK3/10.2 Store and issue housekeeping supplies
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 181
Unit 266 Maintain housekeeping supplies (2HK3)
Unit 266 (2HK3)10.1 Receive and check housekeeping supplies
What you have to do What you have to know
To meet the national standard you must:
1. Receive deliveries of housekeeping supplies and check that they are not damaged and are within their use-by-date
2. Make sure that deliveries match orders and delivery notes
3. Complete delivery documents accurately
4. Handle and move housekeeping supplies to storage areas safely and without damage or loss
5. Keep receiving areas clean, tidy, hygienic and secure
What you must cover:
Deliveries
a) external suppliers
b) internal suppliers
Housekeeping supplies
a) equipment
b) materials
c) customer supplies
For the whole unit
K1. Basic legal requirements relating to safe working practices when handling housekeeping supplies
For Element 2HK3/10.1
K2. Why you should not accept damaged goods, and what you should do if they are delivered
K3. Safe lifting and handling techniques and why they are important
K4. Why it is important to keep receiving areas clean and tidy
K5. Why receiving areas need to be secure from unauthorised access
K6. What procedures to follow when you identify discrepancies in deliveries/delivery documentation
K7. What procedures to follow when handling and transporting goods safely to storage areas
What some of the words in this unit mean
Internal suppliers: For example, from other
departments in your organisation
Receiving area: Anywhere in your
Workplace where you receive deliveries
Pest infestation: For example, rats, mice,
cockroaches
182 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 266 Maintain housekeeping supplies (2HK3)
Unit 266 (2HK3)10.2 Store and issue housekeeping supplies
What you have to do What you have to know
To meet the national standard you must:
6. Store housekeeping supplies under the correct storage conditions
7. Issue housekeeping supplies, ensuring that they are handled in line with manufacturers’ instructions
8. Follow stock rotation and issuing procedures
9. Report low levels of housekeeping supplies to the appropriate member of staff
10. Keep storage areas clean, tidy and hygienic, reporting signs of pest infestation immediately
11. Secure storage areas against unauthorised access
12. Refer all tasks outside your area of responsibility to the appropriate member of staff
What you must cover:
Housekeeping supplies
a) equipment
b) materials
c) customer supplies
Storage conditions
a) lighting
b) ventilation
c) temperature
d) cleanliness
K8. Why storage conditions are important and what effect they have on housekeeping supplies
K9. What procedures to follow to correctly and safely store goods
K10. Why it is important to store housekeeping supplies under the correct conditions – including being clean and tidy
K11. Why storage areas need to be secured from unauthorised access
K12. What procedures to follow to proof storage areas for pest infestation
K13. Why a constant stock of housekeeping supplies should be maintained
K14. What the minimum and maximum stock levels are
K15. Why it is important to maintain accurate and complete records of items received, stored and issued
K16. Why correct stock rotation procedures are important
K17. Why it is important to separate different kinds of stock, for example food and chemicals
K18. The types of problems and unexpected situations that may happen when you are storing goods and how to deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 183
Unit 267 Clean, maintain and protect semi-hard and hard floors (2HK4)
What is this unit about?
This unit is about cleaning, maintaining and protecting semi-hard floors using manual equipment such as brushes, mops and vacuum cleaners. It covers assessing the amount of cleaning that is required, the most suitable cleaning agents and the necessary cleaning equipment.
It is also about employing the correct process when cleaning by removing ground-in dirt before applying the appropriate treatment and ensuring, when your work is complete, that the area is left dry.
It also covers the application of protective coatings, burnishing the floor using appropriate electrical equipment and then reinstating the work area when you have finished.
This unit consists of three elements:
2HK4/10.1 Prepare to maintain hard floors
2HK4/10.2 Clean hard floors
2HK4/10.3 Protect hard floors
This unit is Unit C2 13 in the Asset Skills suite of standards.
184 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 267 Clean, maintain and protect semi-hard and hard floors (2HK4)
Unit 267 (2HK4) 10.1 Prepare to maintain hard floors
What you have to do
What you have to know
To meet the national standard you must:
1. Prepare your working area and your equipment so that you can do the job efficiently, correctly and safely
2. Ensure your level of personal hygiene meets the business’ standards and is maintained throughout the cleaning process
3. Ensure that the required personal protective equipment is available for use and is used when undertaking cleaning of floors
4. Identify the correct equipment/work area for treatment and decide on the most effective and economical treatment to provide
5. Identify and report damaged or deteriorating surfaces and/or those which may require restorative work
6. Look for and note any factors that will affect how you clean the floor
7. Note any standards that need to be applied to the work other than your supervisor’s instructions, for example instructions held by the customer relative to the surface you are to treat or any slip resistance factor you must restore
8. Make sure there is enough ventilation in the work area for your comfort when carrying out cleaning, and to aid any drying process
9. Choose equipment and cleaning agents that are right for the floor, the amount of ground-in soil and the protective coating
K1. Examples of hard and semi-hard floors
K2. How to prepare for cleaning hard floors
K3. The level of personal hygiene required for the area in which you are working and why it is important to maintain personal hygiene
K4. Why it is necessary to remove your personal items and where they should be stored during cleaning
K5. Organisational Health and Safety instructions and why these should be checked against workplace procedures
K6. Why there are checks and restrictions in-place for the use of deep cleaning equipment and why these must be adhered to
K7. What might happen if you do not take the right safety measures
K8. What colour coding means and why it is important
K9. The factors that will affect how you clean the floor
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 185
Unit 267 Clean, maintain and protect semi-hard and hard floors (2HK4)
Unit 267 (2HK4) 10.2 Clean hard floors
What you have to do What you have to know
To meet the national standard you must:
10. Safely clear any large items of debris by hand first of all
11. Remove the loose dust and debris carefully and safely without causing the dust to spread
12. Report any bodily fluid or other spillages that you cannot identify to the person in charge, and only clear them up when they tell you
13. Choose a method of clearing up the spillage that is right for the floor and the size and type of spillage
14. Soften ground-in soil and stains before trying to remove them
15. Carry out test cleans in an area where marks are least likely to be noticed
16. Apply the treatment safely, according to the manufacturer’s instructions and without over-wetting or damaging the surface
17. Report any stains that you cannot remove
18. Leave the floor free of ground-in soil and protective coating, neutralised, dry and free of smears
19. Put the area back as you found it
20. Dispose of any unused cleaning treatments and waste products according to workplace guidelines
K10. Why you should clear large items of debris by hand first of all
K11. Safe handling techniques for large items of debris
K12. Different methods of removing loose dust and debris and how to choose the right one
K13. The correct container in which to put dust and debris
K14. How to identify different types of spillage
K15. Why it is important to report any spillages you cannot identify and body fluids and not clear these up until you have instructions
K16. Different methods of removing spillages and how to choose the right one
K17. The available methods of treatment and the most effective and economical to use
K18. How to identify the most appropriate place to carry out test cleans and why this should be done before applying treatments
K19. The circumstances under which equipment and surfaces should be pre-treated
K20. Why treatments should be applied to surfaces evenly and the effects of not doing this
K21. Why it is important to report any stains that cannot be removed
K22. Why it is important to dispose of left-over cleaning solutions correctly and how to do so
K23. Why the floor must be left free of ground-in soil and protective coatings and what might happen if it is not
K24. The importance of leaving the floor neutralised and what might happen if it is not
186 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 267 Clean, maintain and protect semi-hard and hard floors (2HK4)
Unit 267 (2HK4) 10.3 Protect hard floors
What you have to do What you have to know
To meet the national standard you must:
21. Choose a protective coating and equipment that is right for the floor surface
22. Apply the required number of protective coatings evenly and systematically, following manufacturer’s instructions
23. Leave the floor dry, with an even finish
24. Leave the floor free of dust
25. Dispose of any unused materials correctly and put everything back in the right place
K25. The range of protective coatings available and how to choose one that is right for the floor surface
K26. How to decide what is the right number of protective coatings
K27. How to apply the coating evenly and systematically and why
K19. How to burnish the floor systematically, obtaining the required degree of shine
K21. How to dispose of unused protective coatings correctly
K22. The importance of putting things back as you found them
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 187
Unit 268 Clean and maintain soft floors and furnishings (2HK5)
What is this unit about?
This unit is about cleaning soft floors or furnishings, including the removal of stains and applying independent treatments to carpets and soft furnishings.
This unit covers a range of specialist methods including: dry suction, pile agitation, bonnet mopping absorption, dry powder extraction, water extraction, dry solvent application, shampooing, and pile realignment.
When you have completed this unit, you will have proved you can:
2HK5/10.1 Prepare to maintain soft floors or furnishings
2HK5/10.2 Maintain soft floors and furnishings
This unit is Unit C2 14 in the Asset Skills suite of standards.
188 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 268 Clean and maintain soft floors and furnishings (2HK5)
Unit 268 (2HK5)10.1 Prepare to maintain soft floors or furnishings
What you have to do What you have to know
To meet the national standard you must:
1. Ensure your level of personal hygiene meets the standards of the specification and is maintained throughout the cleaning process
2. Identify the correct material for treatment and decide on the most effective and economical treatment to provide
3. Examine the material to make sure that it is suitable for the planned treatment, given the nature of the material and the type, position, form and amount of soiling
4. Identify whether the material is colourfast and shrink-resistant
5. Identify and report damaged or deteriorating surfaces and/or those which may require restorative work
6. Look for and note any factors that will affect how you clean the material
7. Note any standards that need to be applied to the work other than your supervisor’s instructions, for example instructions held by the customer relative to the material you are to treat
8. Make sure there is enough ventilation in the work area for your comfort when carrying out deep cleaning, and to aid any drying process
9. Move portable objects which may get in the way while you are working
10. Prepare your working area and your equipment so that you can do the job efficiently, correctly and safely
For the whole unit
K1. Why it is important to have an up-to-date cleaning specification and from whom it can be obtained
K2. The level of personal hygiene required for the area in which you are working and why it is important to maintain personal hygiene
K3. Why it is necessary to remove your personal items and where they should be stored during cleaning
K4. Why there are checks and restrictions in-place for the use of deep cleaning equipment and why these must be adhered to
K5. Organisational health and safety instructions and why these should be checked against workplace procedures
K6. The available methods of treatment and the most effective and economical to use
K7. How to assess whether the material is suitable for the planned treatment and what factors to take into account
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 189
Unit 268 Clean and maintain soft floors and furnishings (2HK5)
Unit 268 (2HK5)10.1 Maintain soft floors and furnishings
What you have to do What you have to know
To meet the national standard you must:
11. Remove dust and debris before you apply the cleaning agent or treatment
12. Soften ground-in soil and stains before trying to remove them
13. Apply the treatment safely, according to the manufacturer’s instructions and without over-wetting or damaging the material
14. Examine the treated area and apply more treatment if it will help to remove the stain safely
15. Make sure that surfaces have an even appearance when you have finished your work
16. Leave the material free of excess moisture and ground-in soil when you have finished
17. Put everything back as you found it
18. Dispose of waste away according to workplace guidelines
19. Tell the relevant person about any stains you cannot remove
K8. Why it is important to remove superficial dust and debris before commencing the deep cleaning process
K9. How to soften ground-in soil and/or stains, when it is soft enough and why it is necessary and important to do this
K10. How to identify the most appropriate place to carry out test cleans and why this should be done before applying treatments
K11. The circumstances under which equipment and surfaces should be pre-treated
K12. Why treatments should be applied to materials evenly and the effects of not doing this
K13. How to clean methodically, how you can reduce spreading dust and why this is important
K14. How to avoid damaging the surface and the possible results of damaging the surface
K15. Why it is important to take precautions in cleaning unsecured items such as rugs
K16. The dangers of working at height using step ladders and how to do so safely
K17. Why it is important to remove any excess moisture
190 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 269 Provide a linen service (2HK6)
What is this unit about?
This unit is about taking delivery of linen supplies, checking deliveries and completing any relevant forms. The unit also covers storing linen under the correct conditions and using stock rotation procedures.
When you have completed this unit, you will have proved you can:
2HK6/10.1 Receive and check clean linen
2HK6/10.2 Store and issue clean linen
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 191
Unit 269 Provide a linen service (2HK6)
Unit 269 (2HK6)10.1 Receive and check clean linen
What you have to do What you have to know
To meet the national standard you must:
1. Check deliveries of linen supplies to ensure that they match orders and delivery notes
2. Complete delivery documentation accurately
3. Report any discrepancies with deliveries to the appropriate member of staff
4. Move clean linen safely to the storage area
5. Check linen meets presentation requirements and report any discrepancies to the appropriate member of staff
6. Keep receiving areas clean, tidy, hygienic and secure
What you must cover:
Deliveries
a) internal linen supply
b) external linen supply
Presentation requirements
a) clean
b) free from stains
c) free from fabric damage
d) folded correctly
For the whole unit
K1. Current relevant legislation relating to safe working practices when handling and storing linen
For Element 2HK6/10.1
K2. Why you should not accept damaged goods
K3. What procedures you should follow if the amount delivered does not match orders and delivery notes
K4. What procedures you should follow if the linen delivered does not meet the required standards of presentation
K5. What you should do if you spot bedbugs or other infestation in clean linen
K6. Why you should keep receiving areas clean, tidy and free from rubbish
K7. Why you should check that linen you receive is correctly folded
What some of the words in this unit mean
Internal linen supply: For example, from other
departments in your organisation
Pest infestation: For example, bed bugs,
rats, mice, cockroaches
Receiving area: Anywhere in your
workplace where you receive deliveries
192 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 269 Provide a linen service (2HK6)
Unit 269 (2HK6)10.2 Store and issue clean linen
What you have to do What you have to know
To meet the national standard you must:
7. Store linen supplies under the correct conditions
8. Follow stock rotation procedures
9. Issue the correct type and quantity of linen to staff
10. Keep accurate and complete records of items received, stored and issued
11. Report signs of missing stock immediately
12. Keep storage areas clean, dry and secure
13. Report signs of pest infestation immediately
What you must cover:
Conditions
a) lighting
b) ventilation
c) temperature
d) cleanliness
K8. Why storage conditions are important and what effect they have on linen items in storage
K9. What procedures you should follow to store linen
K10. Why stock rotation procedures are important
K11. What procedures you should follow to issue linen items to staff
K12. Why you should maintain accurate records of clean linen items received, stored and issued
K13. Why it is important to secure linen stores against unauthorised access
K14. What procedures you should follow to make sure pest infestation does not occur
K15. What you should do if you identify pest infestation
K16. The types of problems that may happen when storing linen, and how you should deal with these
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 193
Unit 270 Carry out periodic room servicing and deep cleaning (2HK7)
What is this unit about?
This unit is about carrying out periodic deep cleaning of hotel rooms. It covers activities such as turning mattresses, changing curtains, high dusting, cleaning carpet edges, skirting boards and paintwork.
When you have completed this unit, you will have proved you can:
2HK7/10.1 Carry out periodic room servicing
2HK7/10.2 Carry out periodic deep cleaning
194 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 270 Carry out periodic room servicing and deep cleaning (2HK7)
Unit 270 (2HK7)10.1 Carry out periodic room servicing
What you have to do What you have to know
To meet the national standard you must:
1. Make sure you have the necessary information about the schedule and requirements for periodic room servicing
2. Obtain the necessary stock to replace items in the room
3. Carry out the required periodic room servicing
4. Leave the room in the required condition
5. Follow the correct procedures for items you have replaced
6. Identify and report anything that needs specialist maintenance
What you must cover:
Periodic room servicing
a) turning mattresses
b) changing curtains and drapes
c) changing other soft furnishings as required
For the whole unit
K1. The schedule for periodic room servicing and deep cleaning in your organisation
K2. Why it is important to follow this schedule
K3. Why the work area needs to be inspected on completion
K4. Your organisation’s quality standards for the appearance and cleanliness of rooms
K5. Areas and items that may need specialist maintenance, and how to report these
For Element 2HK7/10.1
K6. How to identify items that need replacing and obtain the correct items
K7. The correct procedures for dealing with items you have replaced
What some of the words in this unit mean
Protective clothing: For example, uniform
and gloves
High dusting: For example, lamp shades, light
bulbs, picture rails
Specialist maintenance: For example,
replacing faulty items
Soft furnishings: Including blankets and
bedspreads
Curtains and drapes: Including net curtains
and shower curtains
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 195
Unit 270 Carry out periodic room servicing and deep cleaning (2HK7)
Unit 270 (2HK7)10.2 Carry out periodic deep cleaning
What you have to do What you have to know
To meet the national standard you must:
7. Make sure you have the necessary information about the schedule and requirements for periodic deep cleaning
8. Prepare areas for periodic deep cleaning
9. Choose the correct cleaning equipment and materials for each part of the area
10. Carry out periodic deep cleaning as required
11. Leave the room in the required condition
12. Identify and report any items that need specialist maintenance
What you must cover:
Preparations
a) use of appropriate protective clothing
b) move furniture to clean underneath
c) protect vulnerable surrounding areas
Periodic deep cleaning
a) high dusting
b) vacuum under furniture and carpet edges
c) clean shower rails, plug traps, drains, gulleys and behind pedestals
d) clean pull cords, plugs and switches
e) clean skirting boards and other paintwork
f) clean air vents and extractors
K8. The preparations that you need to carry out for periodic deep cleaning, and why these are important
K9. The equipment and materials that you need for periodic deep cleaning, and how to obtain them
K10. How to use the equipment and materials efficiently and safely
K11. Health and safety requirements for high dusting
196 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 271 Complete kitchen documentation (2P&C1)
What is this unit about?
This unit is about completing documentation commonly used in kitchen environments: for example, temperature charts, time sheets, accident report forms, food safety information and equipment fault reports.
The typical day-to-day activities you might carry out for this unit include:
Make sure you have an adequate supply of documents
Complete documents correctly
Hand on completed documents to the proper person
Copy and file documents
Respond to queries about documents
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 197
Unit 271 Complete kitchen documentation (2P&C1)
What you have to do What you have to know
To meet the national standard you must:
1. Ensure you have sufficient relevant documents and where necessary, obtain extra copies
2. Accurately and legibly complete relevant documents to organisational requirements
3. Ensure that relevant documents arrive with the proper person within the time required
4. Copy and file relevant documents in line with organisational requirements
5. Respond to queries about the completion of relevant documents, within the boundaries of your authority
What you must cover:
Relevant documents:
a) Temperature charts
b) Food safety information
c) Accident report forms
d) Equipment fault reports
e) Stock usage reports
K1. What documents need to be completed within the organisation
K2. Why it is important to complete documentation
K3. How to complete particular documents
K4. Where to obtain appropriate documents from
K5. When and where documentation is copied and kept
K6. Why and who you should contact when problems occur
K7. Why kitchen documentation needs to remain confidential
K8. What information relating to working within the kitchen the law requires to be noted and kept
K9. Why it is important that information is accurate
K10. Why it is important that documents are not fraudulently completed
198 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 272 Set up and close kitchen (2P&C2)
What is this unit about?
This unit is about ensuring that all equipment is ready for kitchen operations. It also covers ensuring that common ingredients are ready for the cooking process. Finally it details the skills required to shut down the kitchen at the end of the shift.
The typical day-to-day activities you might carry out for this unit include:
Checking food preparation tools and equipment
Turning on and setting up kitchen equipment
Checking ingredients
Cleaning and storing tools
Checking food storage areas prior to closure
Checking all equipment is turned off and safe
Reporting any problems
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 199
Unit 272 Set up and close kitchen (2P&C2)
Unit 272 (2P&C2.1) Prepare kitchen for food operations
What you have to do What you have to know
To meet the national standard you must:
1. Prioritise work and carry it out in an efficient manner
2. Check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working order
3. Turn on appropriate kitchen equipment at the correct time and to the correct setting
4. Report any unhygienic or defective tools or kitchen equipment, or other problems to the proper person
5. Conduct work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when preparing the kitchen for the food operation
What you must cover:
Tools
a) Knives
b) Utensils
Kitchen equipment
a) Oven/combination oven
b) Grill
c) Hob
d) Fryer
e) Microwave
f) Steamer
g) Fridge/freezer
K1. Why knives/utensils should be handled correctly
K2. Why and to whom all incidents should be reported
K3. How to safely turn on different types of equipment
K4. Why faulty equipment and maintenance requirements should be reported to the proper person
K5. Why it is important to ensure all appropriate equipment is safely turned off
200 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 272 Set up and close kitchen (2P&C2)
Unit 272 (2P&C2.2) Prepare food items ready for operations and service.
What you have to do What you have to do
To meet the national standard you must:
1. Prepare work and carry it out in an efficient manner
2. Ensure that there are sufficient ingredients in stock in line with establishment requirements
3. Prepare ingredients to the organisational needs and quality requirements
4. Report any ingredients that are not prepared to the correct quantity or quality to the proper person
5. Conduct work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when preparing food items ready for operations
What you must cover:
Establishment requirements
a) Number of customers
b) Menu requirements
Ingredients
a) Vegetables
b) Garnishes
c) Frozen products
d) Fresh high risk products
Prepare
a) Washing
b) Cutting
c) Defrosting
d) Weighing
K1. Why tools and machinery should be cleared between tasks
K2. Why it is important to monitor the temperature of kitchen storage equipment and areas
K3. What the organisational menu requirements are in terms of the type, quality and number of ingredients
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 201
Unit 272 Set up and close kitchen (2P&C2)
Unit 272 (2P&C2.3) Close the kitchen after operations and service.
What you have to do What you have to know
To meet the national standard you must:
1. Prioritise work and carry it out in an efficient manner
2. Check that tools are cleaned and stored to organisational and legal requirements
3. Check food storage equipment meets organisational and legal requirements for kitchen closure
4. Check that cooking equipment is turned off, unplugged where necessary , and cleaned following manufacturers and organisations instructions
5. Report any un-cleaned tools, food storage or cooking equipment or problems to the appropriate person
6. Conduct work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when closing down the kitchen after operations
What you must cover:
Tools
a) Knives
b) Utensils
Food storage equipment
a) Fridge
b) Freezer
c) Dry store/larger
Cooking equipment
d) Oven/combination oven
e) Grill
f) Hob
g) Fryer
h) Microwave
i) Steamer
K1. Why tools and equipment should be cleaned and stored following use
K2. Organisational and legal requirements for food storage equipment when the kitchen is closed
K3. Manufacturers and organisational requirements for turning off, unplugging and cleaning cooking equipment following use
K4. Who you should report problems to
202 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 273 Promote additional services or products to customers (2GEN6)
What is this unit about?
Services or products are continually changing in organisations to keep up with customers' expectations. By offering new or improved services or products your organisation can increase customer satisfaction. Many organisations must promote these to be able to survive in a competitive world. This unit is about your need to keep pace with new developments and to encourage your customers to take an interest in them. Customers expect more and more services or products to be offered to meet their own growing expectations; from offering dinner reservations at check-in to providing a coffee and liqueurs service at the end of a meal. They need to be made aware of what is available from your organisation.
This unit is Unit A5 from the Institute of Customer Service suite of standards.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 203
Unit 273 Promote additional services or products to (2GEN6)
What you have to do What you have to know
To meet the national standard you must:
Identify additional services or products that are available
1. Update and develop your knowledge of your organisation’s services or products
2. Check with others when you are unsure about new service or product details
3. Identify appropriate services or products that may interest your customer
4. Spot opportunities for offering your customer additional services or products that will improve their customer experience
Inform customers about additional services or products
5. Choose the best time to inform your customer about additional services or products
6. Choose the best method of communication to introduce your customer to additional services or products
7. Give your customer accurate and sufficient information to enable them to make a decision about the additional services or products
8. Give your customer time to ask questions about the additional services or products
Gain customer commitment to using additional services or products
9. Close the conversation if your customer shows no interest
10. Give information to move the situation forward when your customer shows interest
11. Secure customer agreement and check customer understanding of the delivery of the service or product
12. Take action to ensure prompt delivery of the additional services or products to your customer
13. Refer your customer to others or to alternative sources of information, if the additional services or products are not your responsibility
K1. Your organisation’s procedures and systems for encouraging the use of additional services or products
K2. How additional services or products will benefit your customers
K3. How your customer’s use of additional services or products will benefit your organisation
K4. The main factors that influence customers to use your services or products
K5. How to introduce additional services or products to customers, outlining their benefits, overcoming reservations and agreeing to provide the additional services or products
K6. How to give appropriate, balanced information to customers about services or products
204 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 274 Deal with customers across a language divide (2GEN7)
What is this unit about?
Customer service is frequently delivered across a language divide. In a multi-cultural society many customers may have a different first language from those delivering customer service to them. This language divide can present a real challenge to those who deliver customer service. This unit is about preparing to deliver customer service across a language divide and seeing through that delivery. The unit covers the steps that are needed to deal with customers with different language preferences without having full access to your customer’s first language. You should choose this unit if you frequently deal across a language divide. Remember, customers can be both external and internal to your organisation.
This unit is Unit B5 from the Institute of Customer Services suite of standards.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 205
Unit 274 Deal with customers across a language divide (2GEN7)
What you have to do What you have to do
To meet the national standard you must:
Prepare to deal with customers with a different first language
1. Identify the language or languages other than your own that you are most likely to come across when dealing with customers
2. Learn a greeting, an expression of thanks and a farewell phrase in the language you expect to encounter
3. Identify a source of assistance with a language you expect to encounter when delivering customer service
4. Agree with colleagues informal signing options that may be used for key aspects of your services or products when dealing with somebody with a different first language
5. Log useful words and phrases to support your dealings with a customer with a different first language
6. Learn an appropriate phrase to explain to your customer in their first language that you do not speak that language fluently
Deal with customers who speak a different first language from your own
7. Identify your customer’s first language and indicate to them that you are aware of this
8. Establish the expectations of your customer regarding whether they expect to deal in your first language or theirs
9. Speak clearly and slowly if using a language which is not the first language for either you or your customer
10. Maintain a consistent tone and volume when dealing with somebody across a language divide
11. Listen closely to your customer to identify any words they may be using in a way that differs from the way you would generally use the same words
12. Check your understanding of specific words with your customer using questions for clarification
13. Seek appropriate assistance from colleagues if you are unable to complete a customer transaction because of language barriers
14. Reword a question or explanation if your customer clearly does not understand your original wording
15. Use a few words of your customer’s first language to create a rapport
K1. To be competent at dealing with customers across a language divide you must know and understand:
K2. The languages that you are most likely to encounter among groups of your customers
K3. How to greet, thank and say farewell to customers in their first languages
K4. The importance of dealing with customers in their first language if possible
K5. How to explain to a customer that you cannot hold an extended conversation in their first language
K6. The importance of tone, pace and volume when dealing with customers across a language divide
K7. Possible sources of assistance to use when a language barrier demands additional language skills
206 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 275 Maintain customer service through effective handover (2GEN8)
What is this unit about?
Customer service delivery in a team involves many situations when you are unable to see actions through and you pass on responsibility to a colleague, for example, during a shift change. This sharing of responsibility should be organised and follow a recognised pattern. Most of all you need to be sure that, when responsibility is passed on, the actions are seen through. This involves routinely checking with your colleagues that customer service actions have been completed. This unit is for you if your job involves service delivery as part of a team and you regularly pass on responsibility for completion of a customer service action to a colleague.
This unit is Unit B8 in the Institute of Customer Service suite of standards.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 207
Unit 275 Maintain customer service through effective handover (2GEN8)
What you have to do What you have to do
To meet the national standard you must:
Agree joint responsibilities in a customer service team
1. Identify services or products you are involved in delivering that rely on effective teamwork
2. Identify steps in the customer service delivery process that rely on exchange of information between you and your colleagues
3. Agree with colleagues when it is right to pass responsibility for completing a customer service action to another
4. Agree with colleagues how information should be exchanged between you to enable another to complete a customer service action
5. Identify ways of reminding yourself when you have passed responsibility to a colleague for completing a customer service action
Check that customer service actions are seen through by working together with colleagues
6. Access reminders to identify when to check that a customer service action has been completed
7. Ensure that you are aware of all details of customer service actions your colleague was due to complete
8. Ask your colleague about the outcome of their completing the customer service action as agreed
9. Identify the next customer service actions if your colleagues has been unable to complete the actions you had previously agreed
10. Work with colleagues to review the way in which customer service actions are shared
K1. To be competent at maintaining customer service through effective handover you must know and understand:
K2. Your organisation’s customer service procedures for the services or products you are involved in delivering
K3. The appropriate colleagues to pass responsibility to for completing particular customer service actions
K4. Ways of ensuring that information is passed between you and your colleagues effectively
K5. Ways to remind yourself of actions that need to be checked when you have passed on responsibility to a colleague
K6. The importance of checking tactfully with a colleague whether they have completed the customer service actions you were expecting
K7. Opportunities for contributing to review the way customer service actions are shared in customer service processes
208 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 276 Process dried ingredients prior to cooking (2FP8)
What is this unit about?
This unit is about processing and cooking dishes which incorporate dried ingredients, for example:
Chinese dishes
The types of dried foods included:
Dried meat
Dried fish
Dried vegetables and fungi
The processing methods covered include:
portioning
re-hydrating
combining with other ingredients
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 209
Unit 276 Process dried ingredients prior to cooking (2FP8)
What you have to do What you have to know
To meet the national standard you must:
1. Check the dried foods meet dish requirements
2. Choose and use tools and equipment correctly
3. Re-hydrate dried foods in the correct manner to meet dish requirements
4. Make sure the re-hydrated food has the correct flavour, colour, texture and quantity
5. Remove non-edible parts of the re-hydrated food
6. Make sure the re-hydrated food is held ready for combining with other ingredients in a way which preserves its colour, consistency and flavour
7. Safely store any re-hydrated food not for immediate use
What you must cover:
Dried foods include:
a) Dried meat
b) Dried fish and shellfish
c) Dried vegetables and mushroom
Preparation methods:
a) Cleaning
b) Soaking
c) Washing
d) Straining
e) Storage
K1. How to select the correct type, quality and quantity of dried ingredients to meet dish requirements
K2. What quality points to look for in dried ingredients
K3. What you should do if there are problems with the dried ingredients
K4. How to carry out the following preparation methods according to dish requirements: cleaning, soaking, washing, straining
K5. How to minimise and correct common faults when using dried ingredients
K6. How to identify when dried ingredients have the correct colour, flavour, texture and quantity once re-hydrated
K7. The correct temperatures for holding and storing dried ingredients
K8. How to store un-cooked, re-hydrated ingredients
210 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 277 Prepare and mix spice and herb blends (2FP9)
What is this unit about?
This unit is about selecting, preparing and blending a variety of spices and herbs to produce spice mixes ready for cooking, for example:
Masala blends
Dry spice mixes
Paste for Thai green curry
Spices might include condiments such as cumin and coriander.
The preparation and cooking techniques covered include:
Slicing
Chopping
Crushing
Pounding
Grinding
Blending
Toasting/roasting
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 211
Unit 277 Prepare and mix spice and herb blends (2FPC9)
What you have to do What you have to know
To meet the national standard you must:
1. Select the type and quantity of ingredients needed for the spice mix
2. Check the ingredients to make sure they meet quality standards
3. Choose and use tools and equipment correctly
4. Combine the ingredients according to spice mix requirements
5. Process the spice mix to meet requirements
6. Make sure the spice mix has the correct flavour, colour, aroma, consistency and quantity
7. Make sure the spice mix is at the correct temperature for holding and serving
8. Safely store any cooked or uncooked spice mixes not for immediate use in a way which preserves the flavour, colour, aroma and consistency
What you must cover:
Ingredients
a) Fresh spices and herbs
b) Dried spices
c) Vegetables
Preparation methods:
a) Cleaning and trimming
b) Weighing/measuring
c) Chopping
d) Crushing
e) Pounding
f) Grinding
g) Mixing
Equipment
a) Spice grinding machine
b) Pestle and Mortar
c) Knives
K1. How to select the correct type, quality and quantity of ingredients to meet spice mix requirements
K2. What quality points to look for in spice mix ingredients
K3. What you should do if there are problems with the ingredients
K4. What the correct tools and equipment are and the reasons for using them when carrying out the following preparation and cooking methods: weighing/ measuring, chopping, crushing, grinding and mixing
K5. How to carry out the following preparation methods according to spice mix requirements: weighing/ measuring, chopping, crushing, grinding and mixing
K6. The correct temperatures for cooking/toasting spices
K7. How to identify when individual spices and spice mixes have the correct colour, flavour, colour, consistency and quantity
K8. How to finish and store spice mixes
K9. How to minimise and correct common faults in spice mixes
K10. How to balance the flavour, texture, colour, consistency and quality of the final spice mix
K11. What quality points relate to spice mixes
K12. The correct temperatures and conditions for holding and storing spice mixes
K13. How to store spice mixes
212 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 278 Prepare, cook and finish Dim Sum (2FPC16)
What is this unit about?
This unit is about preparing from raw ingredients, cooking and finishing the most common Dim Sum dishes.
The preparation and cooking techniques covered include:
weighing/measuring
rubbing in
greasing
portioning
shaping
filling
rolling
kneading
mixing
coating
baking
frying
steaming
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 213
Unit 278 Prepare, cook and finish Dim Sum (2FPC16)
Unit 278 (2FPC16/10).1 Prepare fillings for Dim Sum
What you have to do What you have to know
To meet the national standard you must:
1. Select the type and quantity of ingredients
needed for the product
2. Check the ingredients to make sure they
meet quality standards
3. Choose and use tools and equipment
correctly
4. Prepare and combine ingredients to meet
the requirements of the dish
5. Make sure the product has the correct
colour, texture and quantity
6. Make sure the product is at the correct
temperature for holding and storing
7. Safely store any cooked product not for
immediate use
What you must cover:
Preparation, cooking and finishing methods:
a) Weighing/measuring b) Chopping c) Mixing
d) Portioning
Ingredients
a) Raw fish and shell fish
b) Raw meat and poultry
c) Vegetables and vegetable products
d) Seasonings and sauces
e) Dried ingredients
K1. How to select the correct type, quality and quantity of ingredients to meet product requirements
K2. Quality points to look for in the ingredients K3. What you should do if there are problems
with the ingredients K4. What the correct tools and equipment are
and the reasons for using them when carrying out the necessary preparation and cooking methods
K5. What preparation and cooking methods are appropriate to each type of Dim Sum products
K6. The correct temperatures for storing dim sum fillings not for immediate use
K7. How to carry out the necessary preparation methods according to product requirements
K8. How to identify when Dim Sum fillings have the correct colour, flavour, texture and quantity
K9. How to minimise and correct common faults with Dim Sum fillings
K10. How to control portion sizes and minimise waste
K11. How to store Dim Sum fillings K12. Healthy eating options when preparing
and cooking Dim Sum
214 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 278 Prepare, cook and finish Dim Sum (2FPC16)
Unit 278 (2FPC16/10).2 Prepare dough and wrappers for Dim Sum
What you have to do What you have to know
To meet the national standard you must:
8. Select the type and quantity of ingredients
needed for the product
9. Check the ingredients to make sure they
meet quality standards
10. Choose and use the tools and equipment
correctly
11. Prepare and the ingredients to meet dish
requirements
12. Make sure the dough product has the
correct colour, texture and finish
13. Make sure the bread and dough product is
at the correct temperature for holding and
storing
14. Safely store any un-cooked dough and
wrappers not for immediate use
What you must cover:
Dough and wrappers
a) Dough
b) Won ton wrappers
c) Pastry based casing
d) Cheung Fun
Preparation and cooking methods:
a) Weighing/measuring b) Mixing/kneading c) Shaping d) Combining with fats
K13. How to select the correct type, quality and quantity of ingredients to meet product requirements
K14. What you should do if there are problems with the ingredients
K15. What the correct tools and equipment are and the reasons for using them when carrying out the following preparation and cooking methods: weighing/measuring, mixing/kneading, shaping, combining with fats
K16. How to carry out the following preparation and cooking methods according to product requirements: weighing/measuring, mixing/kneading, shaping, combining with fats
K17. The quality points relating to prepared Dim Sum dough and Won Ton wrapper products
K18. How to control portions and minimise waste
K19. The effects of various temperatures and humidity’s on the ingredients used
K20. The storage/holding requirements and ideal conditions for processed Dim Sum dough and Won Ton wrapper products and what precautions should be taken when storing them
K21. How to minimise and correct common faults in producing Dim Sum Dough and Wrappers
K22. The quality points relating to finished Dim Sum dough and wrappers
K23. Healthy eating options when preparing Dim Sum dough and wrappers
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 215
Unit 278 Prepare, cook and finish Dim Sum (2FPC16)
Unit 278 (2FPC16).3 Assemble and Cook Dim Sum
What you have to do What you have to know
To meet the national standard you must:
15. Select the type and quantity of ingredients needed for the product
16. Check the ingredients to make sure they meet quality standards
17. Choose and use the tools and equipment correctly
18. Fill dough and wrappers with the correct amount of filling
19. Shape Dim Sum to the required standard
20. Cook Dim Sum using the appropriate cooking method using the correct equipment
21. Ensure that the Dim Sum is cooked to the required standard and at the correct temperature
22. Assemble and present cooked Dim Sum according to the organisational standard
23. Make sure the Dim Sum are at the correct temperature for serving
24. Safely store any un-cooked Dim Sum components not for immediate use
What you must cover:
Dim Sum
a) Encased in dough
b) Encased in Won ton wrappers
c) Cheung Fun based
d) Pastry based
Preparation and cooking methods:
a) Weighing/measuring
b) Shaping
c) Sealing
d) Steaming
e) Boiling
f) Frying
g) Baking
h) Combination cooking methods
K24. How to select the correct type, quality and quantity of ingredients to meet product requirements
K25. What you should do if there are problems with the ingredients
K26. How to store and maintain freshness/condition of ready made wrappings
K27. What the correct tools and equipment are and the reasons for using them when carrying out the following preparation and cooking methods: Weighing and measuring, shaping, sealing, steaming, frying, baking
K28. How to carry out the following preparation and cooking methods according to product requirements: Weighing and measuring, shaping, sealing, steaming, frying, baking
K29. The quality points relating to prepared Dim Sum products ready for cooking
K30. How to control portions and minimise waste
K31. The effects of various temperatures and humidity’s on the ingredients used
K32. The storage/holding requirements and ideal conditions for processed Dim Sum products and what precautions should be taken when storing them
K33. How to minimise and correct common faults in producing and cooking Dim Sum
K34. The quality points relating to finished Dim Sum products
K35. Healthy eating options when preparing and cooking Dim Sum products
216 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 279 Prepare, cook and finish noodle dishes (2FPC17)
What is this unit about?
This unit is about preparing, cooking and finishing fresh noodles and noodle dishes.
The types of noodle covered are:
fresh noodles
dried noodles
The preparation and cooking techniques covered include:
portioning
boiling
combining cooking methods
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 217
Unit 279 Prepare, cook and finish noodle dishes (2FPC17)
What you have to do What you have to know
To meet the national standard you must:
1. Check the noodles and other ingredients meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the noodles and other ingredients to meet dish requirements
4. Make sure the noodle dish has the correct flavour, colour, texture and quantity
5. Present and garnish the noodle dish to meet requirements
6. Make sure the noodle dish is at the correct temperature for holding and serving
7. Safely store any cooked noodle dishes not for immediate use
What you must cover:
Noodles:
a) Fresh noodles
b) Dried noodles
Preparation and Cooking methods:
a) Soaking
b) Blanching
c) Straining
d) Mixing
e) Boiling
f) Steaming
g) Deep Frying
h) Wok Frying
i) Combining cooking methods
K1. How to select the correct type, quality and quantity of noodles and other ingredients to meet dish requirements
K2. What quality points to look for in noodles and other ingredients
K3. What you should do if there are problems with the noodles and other ingredients
K4. How to carry out the following preparation and cooking methods according to dish requirements: blanching, straining, mixing, boiling, deep frying, wok frying, combination cooking methods
K5. How to minimise and correct common faults with noodles and noodle dishes
K6. How to identify when noodle dishes have the correct colour, flavour, texture and quantity
K7. The correct temperatures for holding and serving noodle dishes
K8. How to store un-cooked, dried and fresh noodles
K9. How to store cooked noodles and noodle dishes
K10. Healthy eating options when preparing, cooking and finishing noodle dishes.
218 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 280 Prepare and cook food using a Tandoor (2FPC18)
What is this unit about?
This unit is about preparing food for and using a Tandoor oven. Dishes might include:
Tandoori Chicken
Kebabs
Tandoori fish
Naan Breads
The preparation and cooking techniques covered include:
Marinating
Portioning
Forming on skewers
Tandoori roasting
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 219
Unit 280 Prepare and cook food using a tandoor (2FPC18)
What you have to do What you have to know
To meet the national standard you must:
1. Select the type and quantity of ingredients needed to prepare the dish
2. Check the ingredients to make sure they meet quality standards
3. Choose and use tools and equipment correctly
4. Prepare ingredients according to dish requirements
5. Prepare food for cooking according to dish requirements
6. Safely store any food items not for immediate use
7. Prepare the tandoor to ensure that it is cooking at the required temperature
8. Place in tandoor oven in the appropriate position
9. Cook until food meets dish requirements
10. Remove food from tandoor and serve according to dish requirements
What you must cover:
Food for cooking:
a) Whole pieces of meat and fish
b) Kebabs
c) Bread
Preparation methods:
a) Marinating and coating
b) Forming onto skewers
c) Shaping
K1. How to select the correct type, quality and quantity of ingredients to meet tandoor dish requirements
K2. What quality points to look for in tandoor dish ingredients
K3. What you should do if there are problems with the ingredients
K4. What the correct tools and equipment are and the reasons for using them when cooking using a tandoor
K5. How to prepare the tandoor for cooking
K6. The correct temperatures for tandoor cooking
K7. How to minimise and correct common faults in tandoor cooking
K8. What quality points relate to tandoor cooked dishes
220 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 281 Produce basic fish dishes (2PR1)
What is this unit about?
This unit is about cooking and finishing basic fish dishes, for example:
Grilled salmon steaks
Battered fish
Fish cakes
Fish pies
The unit makes reference to a range of different forms in which the fish may be available i.e. raw or processed.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 221
Unit 281 Cook and finish basic fish dishes (2PR1)
What you have to do What you have to know
To meet the national standard you must:
1. Check the fish meets dish requirements
2. Choose and use the right tools and equipment correctly
3. Combine the fish with other ingredients
4. Cook the fish to meet the requirements of the dish
5. Garnish and present the dish to meet requirements
6. Make sure the dish has the correct flavour, colour, consistency and quantity
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked fish not for immediate use
What you must cover:
Fish
a) Raw fish portions
b) Processed fish products (i.e. fish cakes, coated fish portions)
c) Whole fish
Cooking by
a) Frying – deep
b) Frying – shallow
c) Grilling
d) Boiling (including boil in the bag)
e) Steaming
f) Baking
g) Microwaving
K1. How to check the fish meets dish requirements
K2. What quality points to look for in fish
K3. What you should do if there are problems with the fish or other ingredients
K4. The correct tools and equipment to carry implement the relevant cooking methods
K5. Why it is important to use the correct tools and equipment
K6. How to use the relevant cooking methods
K7. Why it is important to use the most appropriate cooking methods in relation to each type of fish
K8. The correct temperatures for cooking fish and why these temperatures are important
K9. How to garnish and present the fish dishes offered by the establishment
K10. How to correct a fish dish to make sure it has the right colour, consistency and flavour
K11. The correct temperatures for holding and serving fish dishes
K12. Healthy eating options when cooking and finishing fish
222 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 282 Produce basic meat dishes (2PR2)
What is this unit about?
This unit is about cooking and finishing basic meat dishes, for example:
Steaks and cutlets
Stews and casseroles
Curries
Minced dishes – i.e. lasagne, shepherd’s pie
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 223
Unit 282 Produce basic meat dishes (2PR2)
What you have to do What you have to know
To meet the national standard you must:
1. Check the meat for type, cut, quantity and quality
2. Choose and use tools and equipment correctly
3. Combine the meat with other ingredients
4. Cook the meat to meet the requirements of the dish
5. Make sure the dish has the correct flavour, consistency and quantity
6. Garnish and present the dish to meet organisational specifications
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked meat not for immediate use
What you must cover:
Meat
a) Raw meat portions
b) Processed meat products (i.e. burgers, sausages)
c) Meat joints
Cooking by
a) Grilling (over and under heat source)
b) Griddling
c) Frying (shallow/stir)
d) Boiling (including boil in the bag)
e) Braising
f) Steaming
g) Stewing
h) Roasting
i) Baking
j) Microwaving
K1. How to check the meat is of the correct type, cut and quantity for the dish
K2. What quality points to look for in prepared meat
K3. What you should do if there are problems with the meat or other ingredients
K4. What the benefits of sealing meat are
K5. Different cuts of meat and the most effective (or appropriate) methods of cooking them
K6. The correct tools and equipment to carry out the following cooking methods: grilling, griddling, frying, boiling, braising, steaming, stewing, roasting, microwaving
K7. Why it is important to use the correct tools and equipment
K8. How to use the following cooking methods according to dish requirements: grilling, griddling, frying, boiling, braising, steaming, stewing, roasting, microwaving
K9. The correct temperatures for cooking meat using the cooking methods listed
K10. How to correct a meat dish to meet finishing requirements
K11. How to carry out the following finishing methods: garnishing and presentation
K12. The correct temperatures for holding and serving meat dishes
K13. Healthy eating options when cooking and finishing meat
224 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 283 Produce basic poultry dishes (2PR3)
What is this unit about?
This unit is about cooking and finishing basic poultry dishes, for example:
Sauteed chicken
Chicken Kiev
Chicken and bacon pie
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 225
Unit 283 Produce basic poultry dishes (2PR3)
What you have to do What you have to know
To meet the national standard you must:
1. Check the poultry meets dish requirements
2. Choose and use tools and equipment correctly
3. Combine the poultry with other ingredients
4. Cook the poultry to meet the requirements of the dish
5. Make sure the dish has the correct colour, flavour, consistency and quantity
6. Garnish and present the dish to meet organisational specifications
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked poultry not for immediate use
What you must cover:
Poultry
a) Coated poultry products
b) Raw poultry portions
c) Whole birds
Cooking by
a) Grilling
b) Griddling
c) Roasting
d) Poaching (including boil in the bag)
e) Frying (deep/shallow/sautéing/stir)
f) Steaming
g) Baking
h) Microwaving
K1. How to check the poultry meets dish requirements
K2. What quality points to look for in poultry and poultry items, including frozen and coated poultry items
K3. What you should do if there are problems with the poultry or other ingredients
K4. The correct tools and equipment to carry out the following cooking methods: grilling, griddling, roasting, poaching, deep, shallow and stir frying, steaming, microwaving
K5. Why it is important to use the correct tools and equipment
K6. How to use the following cooking methods according to dish requirements: grilling, griddling, roasting, poaching, deep, shallow and stir frying, steaming, microwaving
K7. Why it is important to use the correct cooking techniques
K8. The correct temperatures for cooking poultry and poultry products
K9. How to correct a poultry dish to meet finishing requirements
K10. How to carry out the following finishing methods: garnishing and presentation
K11. The correct temperatures for holding and serving poultry dishes
K12. Healthy eating options when cooking and finishing poultry
226 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 284 Produce basic vegetable dishes (2PR4)
What is this unit about?
This unit is about cooking and finishing basic vegetable dishes, for example:
Vegetable curry
Roasted vegetables
Stuffed vegetables
It also covers the cooking and finishing of vegetables in a simple form, for example, boiled or steamed carrots, roast potatoes.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 227
Unit 284 Produce basic vegetable dishes (2PR4)
What you have to do What you have to know
To meet the national standard you must:
1. Check the vegetables meet both the quality and quantity requirements of the dish
2. Choose and use tools and equipment correctly
3. Combine the vegetables with other ingredients
4. Cook the vegetables to meet the requirements o the dish
5. Make sure the dish has the correct flavour, colour, consistency and quantity
6. Finish and present the dish to meet requirements
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any cooked vegetables not for immediate use
What you must cover:
Vegetables
a) Roots and tubers
b) Bulbs
c) Flower heads
d) Fungi
e) Seeds and pods
f) Leaves
g) Stems
h) Vegetable fruits
Format
a) Fresh
b) Frozen
c) Pre-prepared
Cooking by
a) Blanching
b) Boiling
c) Roasting
d) Baking
e) Grilling
f) Frying (deep/shallow/stir)
g) Steaming
h) Combination cooking methods
i) Microwaving
K1. How to check the vegetables meet dish requirements
K2. What quality points to look for in vegetables
K3. What you should do if there are problems with the vegetables or other ingredients
K4. The correct tools and equipment needed to carry out the relevant cooking methods
K5. How each of the cooking methods should be followed to meet dish requirements
K6. The correct temperatures for cooking the relevant vegetable dishes
K7. How to maintain the nutritional value of vegetables during cooking and holding
K8. The main reasons for blanching vegetables
K9. Which vegetables are suitable for high and low pressure steaming
K10. How to finish basic vegetable dishes
K11. The correct temperatures for holding and serving vegetable dishes
K12. Healthy eating options when cooking and finishing vegetable dishes
228 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 285 Cook- chill food (2PR5)
What is this unit about?
This unit is about portioning and packing, sealing and labelling blast chilled food correctly whilst monitoring and recording its temperature. The unit also covers storing cook-chill food correctly, stock rotation procedures and maintaining accurate records.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 229
Unit 285 Cook-chill food (2PR5)
Unit 285 (2PR5).1 Portion pack and blast chill food
What you have to do What you have to know
To meet the national standard you must:
1. Make sure the food is of the correct type, quality and quantity required
2. Deal correctly with any food that does not meet requirements
3. Correctly portion, pack and cover food
4. Blast-chill food and correctly seal and label it
5. Transport containers to the appropriate storage areas
6. Handle containers correctly during transportation and ensure that they remain undamaged
7. Monitor and record food temperatures accurately
What you must cover:
Food
a) Meat dishes
b) Poultry dishes
c) Joints/whole birds
d) Vegetables/fruits
e) Vegetable dishes
f) Fish dishes
g) Sauces/soups
h) Egg dishes
i) Pasta dishes
j) Desserts
K1. Why time and temperature is important when preparing cook-chill food
K2. Why food containers must be sealed and labelled correctly before storage
K3. Why portions must be controlled when filling packages
K4. What quality points to look for when portioning, packing and blast chilling food
230 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 285 Cook- chill food (2PR5)
Unit 285 (2PR5).2 Store cook-chill food
What this Element is about
This element covers storing cook-chill food correctly, stock rotation procedures and maintaining accurate records.
What you have to do What you have to know
To meet the national standard you must:
8. Store cook-chill items under the correct conditions
9. Follow stock rotation procedures correctly and use stock in date order
10. Maintain accurate records of food items that are received, stored and issued
11. Handle food items so that they remain undamaged
12. Monitor and record food temperatures accurately
13. Secure storage areas against unauthorised access
14. Report any problems that you identify with the storage of cooking items promptly to the proper person
What you must cover:
Problems
a) Problems with equipment
b) Problems with food
K5. Why it is important to monitor and record food temperatures regularly
K6. Why stock rotation procedures must be followed
K7. Why time and temperature are important when storing cook-chill food
K8. Why storage areas should be secured from unauthorised access
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 231
Unit 286 Cook-freeze food (2PR6)
What is this unit about?
This unit is about portioning and packing food and sealing and labelling cook-freeze food correctly. It also covers storing cook-freeze food correctly, stock rotation procedures and maintaining accurate records.
232 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 286 Cook-freeze food (2PR6)
Unit 286 (2PR6).1Portion, pack and blast freeze food
What you have to do What you have to know
To meet the national standard you must:
1. Make sure the food is of the correct type, quality and quantity required
2. Deal correctly with any problems that you identify with the quality of the food
3. Portion, pack and cover food correctly
4. Blast-freeze food, seal and label it correctly
5. Transport containers to the appropriate storage area
6. Handle containers correctly ensuring that they remain undamaged
7. Monitor and record food temperatures accurately
What you must cover:
Food
a) Meat dishes
b) Poultry dishes
c) Joints/whole birds
d) Vegetables/fruits
e) Vegetable dishes
f) Fish dishes
g) Sauces/soups
h) Egg dishes
i) Desserts
K1. Why time and temperature are important when preparing coo-freeze food
K2. Why food containers must be sealed and labelled correctly before storage
K3. Why portions must be controlled when filling packages
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 233
Unit 286 Cook-freeze food (2PR6)
Unit 286 (2PR6).2 Store cook-freeze food
What you have to do What you have to know
To meet the national standard you must:
8. Follow stock rotation procedures and use stock accordingly
9. Maintain accurate records of food items that are received, stored and issued
10. Handle food items with care so that they remain undamaged
11. Monitor and accurately record food temperatures
12. Secure storage areas against unauthorised access
13. Identify any problems with the storage of cook-freeze items and report them to the proper person.
What you must cover:
Problems
a) Problems with equipment
b) Problems with food
K4. Why it is important to monitor and record food temperatures regularly
K5. Why time and temperature are important when storing cook-freeze food
K6. Why stock rotation procedures must be followed
K7. Why storage areas should be secured from unauthorised access
234 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 287 Produce basic hot sauces (2PR7)
What is this unit about?
This unit is about preparing, cooking and finishing basic hot sauces, for example:
Thickened gravy (jus lie)
Roast gravy (jus roti)
Curry gravy
White sauce
Brown sauce
Veloute
Puree
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 235
Unit 287 Produce basic hot sauces (2PR7)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients to make sure that they meet quality and quantity requirements of the sauce
2. Choose and use the right tools and equipment
3. Prepare, cook and finish the sauce to meet requirements
4. Make sure the sauce has the correct flavour colour, texture, consistency and finish
5. Present the sauce to meet requirements
6. Make sure the sauce is at the correct temperature for holding and serving
7. Safely store any cooked sauce not for immediate use
What you must cover:
Preparation, cooking and finishing methods
a) Weighing/measuring
b) Chopping
c) Simmering
d) Boiling
e) Roux preparation
f) Passing/straining/blending
g) Skimming
h) Whisking
i) Adding cream
K1. Safe and correct use of alcohol in sauces and why it is used
K2. How to check the ingredients meet dish requirements
K3. What quality points to look for in sauce ingredients
K4. How to use the correct tools and equipment required to prepare, cook and finish basic hot sauces
K5. How to correctly carry out the relevant preparation, cooking and finishing methods
K6. Why it is important to use the correct tools, equipment and techniques
K7. The correct temperatures for cooking sauces
K8. How to identify when sauces have the correct flavour, colour, texture, consistency and finish
K9. How to present cooked sauces
K10. The correct temperatures for holding and storing sauces
K11. Healthy eating options when making hot sauces
236 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 288 Produce basic rice, pulse and grain dishes (2PR8)
What is this unit about?
This unit is about cooking and finishing basic rice, pulse and grain dishes.
This may include simple cooked rice and pulses to accompany other dishes, or in the form of specific rice and pulse dishes, for example dahl, moulded rice, grilled, set polenta.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 237
Unit 288 Produce basic rice, pulse and grain dishes (2PR8)
What you have to do What you have to know
1. To meet the national standard you must:
2. Check the ingredients to make sure that they meet quality and quantity requirements
3. Choose and use the right tools and equipment
4. Cook ingredients using the correct preparation and cooking methods
5. Make sure the dish has the correct flavour, colour, texture and quantity
6. Garnish and present the food products to meet organisational standards
7. Make sure the dish is at the correct temperature for holding and serving
8. Safely store any prepared food products not for immediate consumption
What you must cover:
Ingredients
a) Rice
b) Peas, beans and lentils
c) Grain, including polenta
Preparation and cooking methods
a) Soaking and washing
b) Boiling
c) Braising
d) Steaming
e) Frying
f) Baking
g) Microwaving
K13. How to make sure that the ingredients meet dish requirements
K14. What quality points to look for in rice, pulses and grains
K15. What you should do if there are problems with the rice, pulses and grains
K16. The correct tools and equipment to carry out the relevant preparation methods
K17. Why it is important to use the correct tools, equipment and techniques
K18. How to use the relevant cooking methods
K19. How to identify when rice, pulse and grain based dishes have the correct colour, flavour, texture and quantity
K20. The correct temperatures for holding and serving rice, pulse and grain based dishes
K21. How rice, pulse and grain dishes can be cooled in a manner that maintains effective food safety
K22. Health eating options when making rice, pulse and grain based dishes
238 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 289 Produce basic pasta dishes (2PR9)
What is this unit about?
This unit is about preparing, cooking and finishing basic pasta dishes, for example:
Meat and vegetable based lasagne
Macaroni cheese
Spaghetti bolognaise
Tagliatelle based dishes
Stuffed pasta dishes i.e cannelloni, ravioli, tortellini
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 239
Unit 289 Produce basic pasta dishes (2PR9)
What you have to do What you have to know
To meet the national standard you must:
1. Check the pasta and other ingredients meet dish requirements
2. Choose and use tools and equipment correctly
3. Prepare and cook the pasta and other ingredients to meet dish requirements
4. Make sure the pasta dish has the correct flavour, colour, texture and quantity
5. Present and garnish the pasta dish to meet requirements
6. Make sure the pasta dish is at the correct temperature for holding and serving
7. Safely store any cooked pasta dishes not for immediate use
What you must cover:
Pasta
a) Stuffed pasta
b) Shaped pasta
c) Lasagne
d) Dried pasta
e) Pre-prepared fresh pasta
Preparation and Cooking methods
a) Blanching
b) Straining
c) Mixing
d) Boiling
e) Baking
K1. How to check the pasta and other ingredients meet dish requirements
K2. What quality points to look for in pasta and other ingredients used in the dish
K3. What you should do if there are problems with the pasta and other ingredients used in the dish
K4. Why time and temperature are important when cooking and finishing basic pasta dishes
K5. The correct tools and equipment used for the relevant preparation and cooking methods
K6. How to carry out the relevant preparation and cooking methods
K7. Why it is important to use the correct tools, equipment and techniques
K8. How to identify when pasta dishes have the correct colour, flavour, texture and quantity
K9. The correct temperatures for holding and serving pasta dishes
K10. How to cool pasta in a way that ensures effective food safety prior to storage
K11. How to safely store cooked pasta dishes
K12. Healthy eating options when making pasta dishes
240 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 290 Produce basic bread and dough products (2PR11)
What is this unit about?
This unit is about preparing, cooking and finishing basic bread and dough products, for example:
Buns
Bread, bread rolls
Naans
Pitta breads
Pizzas
Soda bread dough
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 241
Unit 290 Produce basic bread and dough products (2PR11)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients to make sure that they meet quality and quantity requirements of the dish
2. Choose and use the right tools and equipment
3. Prepare and cook the ingredients to meet requirements
4. Make sure the bread and dough product has the correct colour, texture and finish
5. Present the bread and dough product to meet requirements
6. Make sure the bread and dough product is at the correct temperature for holding and serving
7. Safely store any cooked bread and dough product not for immediate use
What you must cover:
Bread and dough products
a) Bun dough
b) Bread dough
c) Naan dough/pitta dough
d) Pizza dough
e) Soda bread dough
f) Par-cooked products
Preparation and Cooking methods
a) Weighing/measuring
b) Sieving
c) Mixing/kneading
d) Proving
e) Knocking back
f) Shaping
g) Baking
h) Frying
Finishing methods
a) Glazing
b) Icing
c) Filling
d) Decorating
K1. How to make sure that the ingredients meet dish requirements
K2. Quality points in ingredients for bread and dough products
K3. What you should do if there are problems with the ingredients
K4. How to use the correct tools and equipment required to prepare, cook and serve basic bread and dough products
K5. How to correctly carry out the relevant cooking methods
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to identify when bread and dough products have the correct colour, texture, and finish
K8. How to carry out the relevant finishing methods
K9. Correct temperatures and conditions for holding and serving bread and dough products
K10. How to store bread and dough products
K11. Healthy eating options when making bread and dough products
242 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 291 Produce basic pastry products (2PR12)
What is this unit about?
This unit is about preparing, cooking and finishing basic pastry products, for example:
Chocolate éclair
Apple tart
Savoury quiche
Apple turnover/pie
Pie toppings
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 243
Unit 291 Produce basic pastry products (2PR12)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients to make sure that they meet quality and quantity requirements of the dish
2. Choose and use the correct techniques, tools and equipment
3. Prepare and cook the ingredients to meet dish requirements
4. Make sure the pastry has the correct flavour colour, texture and finish
5. Make sure the pastry is at the correct temperature for holding and serving
6. Safely store any cooked pastry not for immediate use
What you must cover:
Pastry
a) Short
b) Sweet
c) Suet
d) Choux
e) Puff
f) Convenience
Preparation methods
a) Weighing/measuring
b) Sifting
c) Rubbing in
d) Creaming
e) Resting
f) Piping
g) Rolling
h) Laminating/folding
i) Cutting/shaping/trimming
j) Lining
Cooking methods
a) Baking
b) Steaming
c) Combining cooking methods
K1. How to check the ingredients meet dish requirements
K2. What you should do if there are problems with the ingredients
K3. Why it is important to follow a recipe correctly when preparing pastry products
K4. How to use the correct tools and equipment required to prepare, cook and finish basic pastry sauces
K5. How to correctly carry out the relevant preparation, cooking and finishing methods
K6. Why it is important to use the correct tools, equipment and techniques
K7. The correct temperatures for cooking pastry products
K8. How to identify when pastry products have the correct flavour, colour, texture and finish
K9. How to store pastry products after preparation and cooking
K10. Healthy eating options when making pastry products
244 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 292 Produce basic cakes, sponges and scones (2PR13)
What is this unit about?
This unit is about preparing, cooking and finishing basic cakes, sponges and scones, for example:
Basic cakes and sponges
Basic scones
Sponge biscuits
The typical day-to-day activities you might carry out for this unit include:
Checking ingredients meet requirements
Selecting tools and equipment for preparation and cooking
Preparing and cooking the ingredients
Finishing the product
Making sure the product meets other requirements such as colour, flavour, texture and quantity
Storing cooked cakes, sponges and scones not for immediate use
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 245
Unit 292 Produce basic cakes, sponges and scones (2PR13)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients meet requirements
2. Choose and use tools and equipment correctly
3. Prepare, cook and finish the product to meet requirements
4. Make sure the product has the correct flavour, colour, texture and quantity
5. Present the product to meet requirements
6. Make sure the product is at the correct temperature for holding and serving
7. Safely store any cooked products not for immediate use
What you must cover:
Preparation, cooking and finishing methods
a) Using prepared mixes
b) Weighing/measuring
c) Creaming/beating
d) Whisking
e) Folding
f) Rubbing in
g) Greasing
h) Glazing
i) Portioning
j) Piping
k) Shaping
l) Baking
m) Filling
n) Rolling
o) Lining
p) Trimming / Icing
q) Spreading / Smoothing
r) Kneading
s) Dusting / Dredging / Sprinkling
t) Mixing
K1. How to check the ingredients meet requirements
K2. Quality points to look for in the ingredients
K3. What you should do if there are problems with the ingredients
K4. The correct tools and equipment to carry out the necessary preparation and cooking methods
K5. How to carry out the necessary preparation and cooking methods according to product requirements
K6. Why it is important to use the correct tools, equipment and techniques
K7. How to identify when cakes, sponges and scones have the correct colour, flavour, texture and quantity
K8. How to present basic cakes, sponges and scones
K9. How to store cakes, sponges and scones
K10. Healthy eating options when making cakes, sponges and scones
246 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 293 Produce basic hot and cold desserts (2PR14)
What is this unit about?
This unit is about cooking and finishing basic hot and cold desserts.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 247
Unit 293 Produce basic hot and cold desserts (2PR14)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients to make sure that they meet quality and quantity requirements
2. Choose and use the right tools and equipment
3. Prepare the dessert using the correct preparation and cooking methods
4. Make sure the dish has the correct flavour, colour, texture and quantity
5. Finish and present the dessert to meet organisational standards
6. Make sure the dessert is at the correct temperature for holding and serving
7. Safely store any prepared ingredients not for immediate consumption
What you must cover:
Ingredients
a) Ice cream
b) Pre-prepared pastry based products
c) Pre-prepared sponge based products
d) Pre-prepared egg based products
e) Fresh fruit
f) Pre-prepared fruit
Cooking methods
a) Baking
b) Frying
c) Microwaving
d) Steaming
Finishing methods
a) Garnishing
b) De-moulding
c) Slicing
d) Portioning
e) Piping
f) Glazing
K1. How to make sure that the ingredients meet dish requirements
K2. What you should do if there are any problems with the ingredients
K3. Why time and temperature are important when finishing basic hot and cold desserts
K4. What quality points to look for in basic holt and cold desserts
K5. How to correctly carry out the relevant cooking methods
K6. How to correctly carry out the relevant finishing methods
K7. Why it is important to use the correct tools, equipment and techniques
K8. How to identify when hot and cold desserts have the correct colour, texture, consistency and quantity
K9. Why types of problems may occur when cooking and finishing hot and cold desserts and how to correct them
K10. How to store prepared hot and cold desserts
K11. Health eating options when preparing hot and cold desserts
248 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 294 Produce cold starters and salads (2PR15)
What is this unit about?
This unit is about preparing and presenting cold products such as salads, bread products, pies, pâtés and cured meats. It also covers the holding of such foods to maintain effective food safety.
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 249
Unit 294 Produce cold starters and salads (2PR15)
What you have to do What you have to know
To meet the national standard you must:
1. Check the food products to make sure that they meet quality and quantity requirements
2. Choose and use the right tools and equipment
3. Prepare food products using the correct preparation methods
4. Make sure food products have the correct flavour, colour, texture and quantity
5. Garnish and present the food products to meet organisational standards
6. Safely store any prepared food products not for immediate consumption
What you must cover:
Food products
a) Bread products
b) Salads
c) Pre-prepared pastry items
d) Cooked and cured meats
e) Fish and shellfish
f) Pre-prepared pates
g) Cold dressings and sauces
h) Pre-prepared vegetable items
Preparation methods
a) De-frosting
b) Washing
c) Slicing
d) Dressing
e) Garnishing
f) Portioning
g) Combining ingredients
K1. How to make sure that the food products and garnish ingredients meet requirements
K2. What quality points to look for in the presentation of cooked, cured and prepared foods
K3. What you should do if there are problems with the food products and garnish ingredients
K4. The correct tools and equipment to carry out the relevant preparation methods
K5. Why it is important to use the correct tools, equipment and techniques
K6. How to prepare the food products and garnish ingredients for cold presentation
K7. How to produce basic dressings and cold sauces
K8. How to finish and garnish cold starters and salads
K9. How to identify when food products have the correct colour, flavour, texture and quantity
K10. Why time and temperature are important when preparing cooked, cured and prepared food for presentation
K11. Why cooked, cured and prepared foods should be stored at the required temperature before presentation
K12. Healthy eating options when preparing and presenting food for cold presentation
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Unit 295 Produce flour, dough and tray-baked products (2PR16)
What is this unit about?
This unit is about preparing flour, dough and tray-bakes, as well as correctly storing those items not for immediate use. It also covers baking and deep frying products, such as biscuits and scones. Additionally it describes the importance of presenting cooked products to organisational standards.
The typical day to day activities you might carry out for this unit include:
Making sure that preparation and cooking areas and equipment are hygienic and ready for use
Calculating portions
Checking and preparing ingredients
Storing and labelling items not for immediate use
Combining flour, dough and tray baked products with other ingredients
Cooking and finishing flour, dough and tray baked products
Cleaning and clearing away.
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Unit 295 Produce flour, dough and tray-baked products (2PR16)
Unit 295 (2PR1) 6.1 Prepare flour, dough and tray baked products
What you have to do What you have to know
To meet the national standard you must:
1. Identify the number of portions required for service
2. Ensure that ingredients are of the type, quality and quantity required
3. Prepare ingredients using the appropriate basic preparation methods to meet quality and organisational requirements
4. Store, and clearly and accurately label any prepared ingredients, in line with legal requirements relating to temperature control
What you must cover:
Ingredients
a) Pre-prepared pastry
b) Cake/sponge mixes
c) Scone mix
d) Dough mix
e) Biscuit mix
f) Tray-bake mix
Basic preparation methods
a) Mixing
b) Kneading
c) Greasing
d) Creaming/beating
e) Lining
f) Melting
g) Glazing
h) Portioning
i) Rolling
j) Shaping
k) Cutting
K1. Why it is essential that ovens should be at the correct temperature before baking commences
K2. Why time and temperature are important when preparing, cooking and storing basic flour, dough and tray baked products
K3. Why prepared basic flour, dough and tray baked products should be stored at the required safe temperature before cooking
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Unit 295 Produce flour, dough and tray-baked products (2PR16)
Unit 295 (2PR1) 6.2 Cook, finish and present flour, dough and tray baked products
What you have to do What you have to know
To meet the national standard you must:
5. Ensure that flour, dough and tray bake products are of the type, quality and quantity required
6. Combine the flour, dough and tray beaked products with other ingredients
7. Cook flour, dough and tray baked products using the appropriate basic cooking methods to meet quality and organisational requirements
8. Where necessary use basic finishing methods to meet quality and organisational requirements
9. Store, and clearly and accurately label dishes not for immediate use, in line with legal requirements relating to temperature control
What you must cover:
Flour, dough and tray-bake products
a) Pastry products
b) Cakes/sponges
c) Scones
d) Dough products
e) Biscuits
f) Tray-bakes
Basic cooking methods
a) Baking
b) Deep frying
Basic finishing methods
a) Dusting/sprinkling/dredging
b) Filling
c) Piping
d) Spreading/coating
e) Glazing
f) Trimming
g) Portioning
K4. Quality points to look for in basic flour, dough and tray bake ingredients
K5. The preparation and cooking methods for basic flour dough and tray bake products
K6. How to identify when different flour, dough and tray bake products are cooked to dish requirements
K7. How to present flour, dough and tray bake products
K8. What problems can occur while preparing and cooking flour, dough and tray bake products, and who you would report the problem to
K9. How to ensure the products have the correct aroma, texture, temperature and consistency
K10. Why it is important to follow dish instructions, and to use the correct equipment while portioning
K11. Healthy eating options when preparing, cooking and finishing basic flour, dough and tray baked products
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Unit 296 Produce healthier dishes (2PR17)
What is this unit about?
This unit is about preparing, cooking and finishing dishes which use healthier ingredients, preparation, cooking and finishing techniques.
The typical day to day activities you might carry out for this unit include:
Checking the ingredients for the dish
Preparing the ingredients in a way that minimises fat, salt, sugar and maximises fibre content
Cooking the dish in a way that maximises its nutritional value
Using flavourings that minimise the use of salt and sugar
Presenting the dish in a way that is attractive to the customer
Serving the dish in a way that gives the customer a choice of sauces, dressings, toppings and condiments
254 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 296 Produce healthier dishes (2PR17)
What you have to do What you have to know
To meet the national standard you must:
1. Check the ingredients meet dish requirements
2. Prepare the ingredients in a way that minimises fat, salt and sugar content and maximises fibre
3. Cook the dish in a way that maximises its nutritional value
4. Use flavourings that minimise the use of salt or sugar
5. Present the dish in a way that will be attractive to the customer
6. Allow the customer to choose what sauces, dressings, toppings or condiments to add to the dish
What you must cover:
Dish
a) Meat/poultry
b) Fish
c) Vegetables/fruit
d) Eggs
e) Pasta/rice/grain/pulses
f) Soups/sauces
g) Pastry
h) Bread/dough
i) Sponges/cakes/biscuits/scones
K1. The concepts of a balanced diet and why this is important to good health
K2. Current government guidelines for healthy eating
K3. They types and combinations of ingredients that make up a healthy dish
K4. The nutritional benefits of minimising the fat, sugar and salt content of dishes
K5. The nutritional benefits of starchy foods, fruit, vegetables and pulses
K6. How to read and interpret food labelling
K7. How to select types, combinations and proportions of ingredients that will make up a healthy dish
K8. Techniques you can use to prepare ingredients in a healthier way
K9. Techniques you can use to cook the dish in a way that maximises its nutritional value
K10. Healthier flavourings that can be used as alternatives to salt and sugar
K11. Why it is important to present healthier dishes to customers in an attractive way and how to do so
K12. Why it is important to provide the customer with their choice of sauces, dressing, toppings and condiments
K13. Healthier types of sauces, dressings, toppings and condiments that the customer may wish to use as an alternative
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Unit 297 Maintain an efficient use of food resources (2PR19)
What is this unit about?
This unit is about working in an efficient way to ensure food resource wastage is limited.
The typical day-to-day activities you might carry out for this unit include:
Checking storage areas to see how much food resource is available and ready for use
Informing colleagues as to food items that may need re-ordering
Finding out the anticipated number of customers to be served in a particular time period
Planning and estimating the volume of food resource that will be required during service
Maintaining records and reporting levels of wastage
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Unit 297 Maintain an efficient use of food resources (2PR19)
What you have to do What you have to know
To meet the national standard you must:
1. Gain information to anticipate the volume of customers to be served
2. Check storage areas to ensure that sufficient volumes of food resources are available
3. Check that the available food items are of a type, quality required
4. Organise food resources for immediate use in a manner that makes them accessible
5. Follow portion control measures which meet organisational and dish requirements
6. Work in an efficient manner which ensures food items for immediate use are organised and reduce the risk of cross contamination
7. Label and store food items which are safe to keep for the next service period
8. Identify any items nearing the end of their safe shelf life
9. Record any food wastage
10. Identify any potential food shortages and report the relevant people
This element covers:
Information to be gained from:
a) Senior colleagues
b) Bookings information
c) Records of sales patterns
d) Records of anticipated customer volumes
Portion control measures:
a) Use of scoops, measures and scales
b) Counting of items
c) Following standard recipe and brand standard
K1. The principles of stock control and portion control
K2. The financial impact that the wastage of food resources can have upon the organisation
K3. Organisational procedures for recording food usage
K4. Organisational procedures for storing opened food items
K5. The importance of maintaining minimum food stock levels
K6. How opened stock items should be stored and labelled
K7. How labelling systems used by the organisation operate
K8. The individuals responsible for re-ordering food stock items
K9. How food stock needing to be disposed of is recorded and reported.
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Unit 298 Maintain an efficient use of resources in the kitchen (2PR20)
What is this unit about?
This unit is about working in an efficient way to ensure that physical resources used in the kitchen including energy and water are not wasted.
The typical day-to-day activities you might carry out for this unit include:
Using ovens efficiently, including monitoring temperatures and shutting down when not required.
Using fridges and freezers effectively to maximise their performance
Using water in a manner that reduces unnecessary wastage
The responsible use of electrical items including lighting, air conditioning and vents
Disposing of packaging and waste in a responsible manner
258 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Unit 298 Maintain an efficient use of resources in the kitchen (2PR20)
What you have to do What you have to know
To meet the national standard you must:
1. Follow manufacturers guidelines to ensure that kitchen equipment is working at the correct settings
2. Use cooking equipment efficiently to reduce unnecessary waste of energy
3. Ensure that taps are not left running to reduce the waste of water
4. Ensure that packaging is disposed of correctly to minimise space
5. Ensure that packaging is disposed of in the correct place
6. Report any equipment faults or potential wastage to the appropriate person
This element covers:
Cooking equipment includes
a) Grills
b) Ovens
c) Hot plates
d) Fridges and freezers
e) Extraction equipment
Waste includes
a) Food waste
b) Glass
c) Card
d) Plastic packaging
K1. The principles of energy efficiency and waste reduction
K2. The financial impact that the wastage of physical resources can have upon the organisation
K3. How the waste of electricity and gas can be minimised
K4. The different types of waste produced by the operation
K5. How different types of waste should be safely handled
K6. Organisational procedures for storing waste
K7. Who excessive waste should be reported to
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Unit 299 Prepare, operate and clean specialist food preparation and cooking equipment (2PR21)
What is this unit about?
This unit is about operating and maintaining cooking equipment which is specific to the operation.
The typical day-to-day activities you might carry out for this unit include:
Setting up the machinery safely and preparing it for use
Operating the controls and settings to ensure that food is prepared/cooked to the required standard
Switching off equipment
Cleaning of equipment, disposing of waste
Servicing the equipment to a state when it is safe and ready to use again
‘Specialist equipment’ may include items specific to the operation or those which do not appear in all kitchen environments. This may include items such as pressure fryers, combination ovens and food holding systems.
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Unit 299 Prepare, operate and clean specialist food preparation and cooking equipment (2PR21)
What you have to do What you have to know
To meet the national standard you must:
1. Ensure that the equipment is safe to operate
2. Check that the equipment is suitably clean to use
3. Check that the equipment controls are set at the right level before operating
4. Follow manufacturers procedures to both switch on and operate the equipment
5. Monitor the action of the equipment to ensure that it is operating at the correct temperature/speed
6. Shut down the equipment at the end of service following the correct procedures
7. Disassemble the equipment correctly and safely to enable effective cleaning
8. Clean the equipment and its component parts using the correct methods and cleaning agents
9. Re-assemble the equipment to a level where it is ready to use and meets required health and safety and food safety standards
10. Report any identified problems or faults to the relevant person
K1. The types of specialist equipment used within the organisation and what it is used for
K2. How the specialist equipment works and is controlled
K3. How the specialist equipment should be assembled and disassembled to enable effective cleaning
K4. The relevant hazards and potential hazards that relate to the specialist equipment and how these hazards can be minimised
K5. How the of equipment should be cleaned
K6. The relevant cleaning agents that should be used with the equipment
K7. How cleaning agents should be used to avoid accidents and potential food safety hazards
K8. Who to report any identified faults to
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Appendix 1 Course design and delivery
Initial assessment and induction Centres will need to make an initial assessment of each candidate prior to the start of their programme to ensure they are entered for an appropriate type and level of qualification.
The initial assessment should identify:
any specific training needs the candidate has, and the support and guidance they may require when working towards their qualification. This is sometimes referred to as diagnostic testing.
any units the candidate has already completed, or credit they have accumulated which is relevant to the qualification they are about to begin.
City & Guilds recommends that centres provide an induction programme to ensure the candidate fully understands the requirements of the qualification[s] they will work towards, their responsibilities as a candidate, and the responsibilities of the centre. It may be helpful to record the information on a learning contract.
Further guidance about initial assessment and induction, as well as a learning contract that centres may use, are available on the City & Guilds website.
Recommended delivery strategies Centre staff should familiarise themselves with the structure, content and assessment requirements of the qualification before designing a course programme.
Centres may design course programmes of study in any way which:
best meets the needs and capabilities of their candidates
satisfies the requirements of the qualification
City & Guilds recommends that centres address the wider curriculum, where appropriate, when designing and delivering the course. Centres should also consider links to the National Occupational Standards, Functional/Core Skills and other related qualifications.
Centres may wish to include topics as part of the course programme which will not be assessed through the qualifications.
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Appendix 2 Assessment
Recording forms Candidates and centres may decide to use a paper-based or electronic method of recording evidence.
City & Guilds endorses several ePortfolio systems. Further details are available at: www.cityandguilds.com/eportfolios.
City & Guilds has developed a set of Recording forms including examples of completed forms, for new and existing centres to use as appropriate.
Recording forms are available on the City & Guilds website. They can also be purchased via the Walled Garden.
Although it is expected that new centres will use these forms, centres may devise or customise alternative forms, which must be approved for use by the external verifier, before they are used by candidates and assessors at the centre.
Amendable (MS Word) versions of the forms can be requested by email from catering@cityandguilds.com
People 1st Assessment Strategy Guidance There are four components to the sector assessment strategy which set out requirements and guidance relating to:
1. external quality control
2. assessment principles
3. occupational expertise of assessors and verifiers
4. continuous professional development
The strategy should be used alongside the NVQ/SVQ assessment and quality assurance guidance of the regulatory authorities. Further information about NVQs/SVQs can be found at www.people1st.co.uk. Feedback or comments on the sector assessment strategy can be emailed to qualifications@people1st.co.uk.
Assessment Principles
People 1st advocate the integration of national occupational standards within employers’ organisations in order to achieve a national level of competence across the sector’s labour market.
As such assessment of the sector’s NVQs/SVQs will, ideally, take place within the workplace and assessment should, where possible, be conducted by the candidate’s supervisors and/or line managers. People1st recognise, however, that is not always feasible for candidates to be assessed in the workplace and as such it permits the use of assessment within Realistic Working Environments (RWE). Additionally, where sector employers do not have the infrastructure to manage assessment independently, it values the role of the peripatetic assessors to support the assessment process.
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Within these parameters, People1st expects that:
the majority of assessment of the sector’s NVQs/SVQs will be based on performance evidence, ie direct observation, outputs of work and witness testimony within the workplace or an RWE approved by an awarding organisation.
opportunities to ascertain candidate’s accreditation of prior learning is maximised by early contact between the assessor and candidate and during initial assessment / induction period.
Witness Testimony
People 1st recognise the use of witness testimony and expert witness testimony as appropriate methods for assessors to collect evidence on candidate’s performance.
Witness testimonies can be obtained from people that are occupationally competent and whom may be familiar with the national occupational standards, such as the candidate’s line manager. They may also be obtained from people who are not occupationally competent and do not have a knowledge of the national occupational standards such as other people within the candidate’s workplace, customers and suppliers. The assessor must judge the validity of the witness testimony and these may vary depending on the source. Witness testimonies can only support the assessment process and may remove or reduce the need to collect supplementary evidence, however, the awarding organisation’s minimum observations requirements must be met.
Expert witnesses may be used where additional support in relation to the assessment of technical competence is required. Expert witnesses may be:
other approved assessors that are recognised to assess the relevant national occupational standards, or
line managers, other managers or experienced colleagues that are not approved assessors, but who the awarding body agrees have current occupational competence, knowledge and expertise to make a judgement on a candidate’s competence.
Expert witnesses must be able to demonstrate through relevant qualifications, practical experience and knowledge that they are qualified to provide an expert opinion on a candidate’s performance in relation to the unit being assessed. People1st believe that it is unlikely for an expert witness to be fully expert within any of the sector’s occupational areas in less than twelve months to two years. The final judgement on the validity of the expert witness testimony rests with the assessor and such testimonies may only be used in line with awarding organisation’s requirements.
Professional Discussion
Professional discussion is encouraged as a supplementary form of evidence to confirm a candidate’s competence. Such discussions should not be based on a prescribed list of questions but be a structured discussion which enables the assessor to gather relevant evidence to ensure the candidate has a firm understanding of the standard being assessed.
Simulation
Simulation can only be used to assess candidates for the sector’s NVQs/SVQs where the opportunity to assess naturally occurring evidence is unlikely or not possible, for example assessment relating to health and safety, fire and emergency procedures. It should not include routine activities that must be covered by performance evidence.
There are no People1st units that can be solely achieved by simulation. In the case of imported units, where simulation is acceptable in the evidence requirements, it should only be used when performance evidence is unlikely to be generated through normal working practices.
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Realistic Working Environment
Assessment of the sector’s NVQs/SVQs should ideally be carried out within the workplace, however, where this is not possible candidates can be assessed within an approved Realistic Working Environment (RWE) that replicates a real work setting. The criteria for RWE, currently operated in the sector can be found at Annex B.
Continuous Professional Development
To maintain high standards of quality and standardisation within assessment, and achieve best practice, People1st require all external verifiers, internal verifiers and assessors to maintain a record of their continuous professional development – see guidance at Annex E.
Annex A - Units in the Hospitality, Leisure, Travel and Tourism NVQ/SVQ frameworks that permit simulation
Unit Number Unit Title SVQs that the unit is used in
1GEN1 Maintain a safe, hygienic and secure working environment
Level 1 and 2 SVQ in Hospitality and Catering
Annex B - Criteria for Hospitality NVQ/SVQ Assessment in a Realistic Working Environment
It is essential for organisations operating a Realistic Working Environment (RWE) to ensure it reflects current and real work settings. By doing so, sector employers can be confident that competence achieved in an RWE will be continued into employment. RWEs can offer many opportunities to employers and individuals that have limited access to assessment. The number of hours candidate work and their input in not prescribed, as it is acknowledged that RWEs cannot operate without some flexibility. However, centres must provide evidence that the following criteria are being met as well as fulfilling the awarding organisation’s criteria for this purpose.
1 The work situation being represented is relevant to the NVQ(s)/SVQ(s) being assessed
The type of work situation being represented mirrors the relevant setting eg quick service takeaway, restaurant, brassiere, café/snack bar, cafeteria, housekeeping department, front office, reception or reservations.
Appropriate industrial equipment, furnishings and resources (eg ingredients and technology) that replicate the work situation are used, ensuring that assessment requirements can be covered.
Industry trends are considered in the product and service offer.
2 The candidate’s work activities reflect those found in the situation being represented
Candidates operate in a professional capacity with corresponding job schedules and/or descriptions.
Candidates are clear on their work activities and responsibilities.
3 The RWE is operated in the same manner to as a real work situation
Customers are not prompted to behave in a particular manner.
Customer feedback received is maintained and acted upon.
4 The RWE is under pinned by commercial principles and responsibilities
Organisational charts indicate the anticipated job roles in the RWE and their hierarchical structure taking into account supervisory requirements.
There is evidence of business planning, for example
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product/service plans, staffing/rotas, costing, promotions.
Candidates are encouraged to carry out their function in line with business expectations, eg within timescales and budget, minimizing wastage.
Legislative regulations are adhered to eg food safety, health and safety, equal opportunities, trade description.
Consumer information is provided on products and services eg allergy advice on food products.
Annex C - Occupational Expertise of Assessors and Verifiers
The requirements set out below relates to all assessors and verifiers. The only exception relates to in-house employees and managers that are not required to achieve the regulatory approved assessor and verified units based on an arrangement as referred to in this assessment strategy.
= mandatory
Assessors and Internal Verifiers must: Assessor Internal Verifier
Have a good knowledge and understanding of the national occupational standard and NVQ/SVQ that is being assessed or verified.
D34 or V1 – In the case that the IV is working towards their V1 unit, a representative sample of verification decisions, as agreed with the awarding body, must be counter-signed by a colleague who has achieved either the D34 or V1 unit. This colleague must have the same occupational expertise.
D32/D33 or A1/A2 – In the case that the assessor is working towards the A1/A2 units, a representative sample of assessment decisions, as agreed with the awarding body, must be counter-signed by a colleague who has achieved either the D32/D33 or A1/A2 units. This colleague must have the same occupational expertise.
Have relevant occupational expertise and knowledge, at the appropriate level of the occupational area(s) they are assessing and verifying, which has been gained through ‘hands on’ experience in the industry.
Adhere to the awarding body’s assessment requirements and practise standardised assessment principles
Adhere to the awarding organisation’s assessment requirements and practise standardised assessment principles
Have sufficient resources to carry out the role of assessor or verifier, ie time and budget
Have supervisory/management, interpersonal and investigative skills, including the ability to analyse information, hold meetings, guide, advise, plan and make recommendations at all levels, taking into account the nature and size of the organisation in which assessment is taking place. High standards of administration
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and record keeping are also essential.
Hold qualifications, or have undertaken training, that has legislative relevance to the NVQ/SVQ being assessed (See Annex E).
Good
practice
Update their occupational expertise and industry knowledge in the areas being assessed and verified through planned Continuous Professional Development (see Annex F).
Annex D - Qualifications and Training Relevant to Assessors and Verifiers
The following sets out areas in which assessors, verifiers and external verifiers should either received training or achieve qualifications. People1st is not stipulating that assessors, verifiers or external verifiers must undertake and achieve specific qualifications, there is the option to either undertake appropriate training or an accredited qualification.
= mandatory
Qualification / Training NVQ/SVQ A IV
Health and Safety All sector NVQs/SVQs Good
Practice
Food Safety Food Processing and Cooking
Multi-Skilled Hospitality Services
Professional Cookery
Food and Drink Service
Hospitality Supervision and Leadership (with food and drink units)
Good
Practice
Licensing Food and Drink Service
Hospitality Supervision (with food and drink units)
Good
Practice
Note:
The above states areas of training / qualifications needed for specific N/SVQs. People1st is not stating ‘which’ qualification assessors and verifiers should take, only the area in which they should be trained / qualified in.
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Annex E Continuous Professional Development for Assessors and Verifiers
It is necessary for assessors and verifiers to maintain a record of evidence of their continuous professional development (CPD). This is necessary to maintain currency of skills and understanding of the occupational area(s) being assessed, and can be achieved in a variety of ways. It should be a planned process, reviewed on an annual basis, for example as part of an individual’s performance review.
Assessors and verifiers should select CPD methods that are appropriate to meeting their development needs. The following provides an example of a variety of methods that can be utilised for CPD purposes.
Updating occupational expertise Internal and external work placements
Work experience and shadowing (eg within associated departments)
External visits to other organisations
Updated and new training and qualifications (www.uksp.co.uk)
Training sessions to update skills
Visits to educational establishments
Trade fairs
Keeping up to date with sector developments and new legislation
Relevant sector websites
Membership of professional bodies
Papers and documents on legislative change
Networking events
Seminars, conferences, workshops, membership of committees / working parties (e.g. People1st events)
Staff development days
Standardising and best practice in assessment
Regular standardisation meetings with colleagues
Sharing best practice through internal meetings, news letters, email circulars
Comparison of assessment and verification in other sectors
Attending awarding body meetings / seminars
Downloadable guidance on CPD can be found at www.ifl.ac.uk
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Appendix 3 Core skills signposting
Core Skills Signposting 7140-05-06
SVQ2 in Professional Cookery at SCQF Level 5
SVQ3 in Professional Cookery at SCQF Level 6
The following document identifies where the competencies described within each of the units, may also provide evidence towards relevant Core Skills. Where there is a relationship between the standard and the Core Skills, the SCQF Level for the Core Skill is indicated.
The approach for the signposting has been one where a judgement has been made as to whether a candidate may realistically be able to gather evidence towards either part or all of the relevant Core Skill. For example, in regards to Communication, most of the units have some level of coverage, however this is in terms of presenting an opportunity for communicating when reporting problems to a line manger etc.
Of particular significance is the limited coverage of Information and Communications Technology. This is largely due to the limited access that kitchen based staff have to working with computers and generating documents with them. However, at level 3 a limited opportunity for coverage exists if a candidate is involved with compiling menu ideas or making records of stock checks etc.
The Core Skills signposting for the imported units can be found in Annex A.
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SVQ2 in Professional Cookery at SCQF Level 5
Ref no Title Communication Numeracy
Information and Communication
Technology
Working with
Others
Problem Solving
1GEN1/09 Maintain a safe, hygienic and secure working environment SCQF 3 SCQF 3 SCQF 3 SCQF 3
1GEN4/09 Work effectively as part of a hospitality team SCQF 4 SCQF 3 SCQF 4 SCQF 4
2GEN3/09 Maintain food safety when storing, preparing and cooking food
SCQF 4 SCQF 4 SCQF 4 SCQF 4
1GEN7/10 Maintain, handle and clean knives SCQF 3 SCQF 3 SCQF 3
Ref no Title
Communication
Numeracy
Information and Communication
Technology
Working with
Others
Problem Solving
2FP1/10 Prepare fish for basic dishes SCQF 4 SCQF 4 SCQF 4
2FP2/10 Prepare shellfish for basic dishes SCQF 4 SCQF 4 SCQF 4
2FP3/10 Prepare meat for basic dishes SCQF 4 SCQF 4 SCQF 4
2FP4/10 Prepare poultry for basic dishes SCQF 4 SCQF 4 SCQF 4
2FP5/10 Prepare game for basic dishes SCQF 4 SCQF 4 SCQF 4
2FP6/10 Prepare offal for basic dishes SCQF 4 SCQF 4 SCQF 4
2FP7/10 Prepare vegetables for basic dishes SCQF 4 SCQF 4 SCQF 4
2FP8/10 Process dried ingredients prior to cooking SCQF 4 SCQF 4 SCQF 4
2FP9/10 Prepare and mix spice and herb blends SCQF 4 SCQF 4 SCQF 4
2FC1/10 Cook and finish basic fish dishes SCQF 4 SCQF 4 SCQF 4
2FC2/10 Cook and finish basic shellfish dishes SCQF 4 SCQF 4 SCQF 4
2FC3/10 Cook and finish basic meat dishes SCQF 4 SCQF 4 SCQF 4
2FC4/10 Cook and finish basic poultry dishes SCQF 4 SCQF 4 SCQF 4
2FC5/10 Cook and finish basic game dishes SCQF 4 SCQF 4 SCQF 4
2FC6/10 Cook and finish basic offal dishes SCQF 4 SCQF 4 SCQF 4
2FC7/10 Cook and finish basic vegetable dishes SCQF 4 SCQF 4 SCQF 4
2PR5 Cook-chill food SCQF 4 SCQF 4 SCQF 4
2PR6 Cook-freeze food SCQF 4 SCQF 4 SCQF 4
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Ref no Title
Communication
Numeracy
Information and Communication
Technology
Working with
Others
Problem Solving
2FPC1/10 Prepare, cook and finish basic hot sauces SCQF 4 SCQF 4 SCQF 4
2FPC2/10 Prepare, cook and finish basic soups SCQF 4 SCQF 4 SCQF 4
2FPC3/10 Make basic stocks SCQF 4 SCQF 4 SCQF 4
2FPC4/10 Prepare, cook and finish basic rice dishes SCQF 4 SCQF 4 SCQF 4
2FPC5/10 Prepare, cook and finish basic pasta dishes SCQF 4 SCQF 4 SCQF 4
2FPC6/10 Prepare, cook and finish basic pulse dishes SCQF 4 SCQF 4 SCQF 4
2FPC7/10 Prepare, cook and finish basic vegetable protein dishes SCQF 4 SCQF 4 SCQF 4
2FPC8/10 Prepare, cook and finish basic egg dishes SCQF 4 SCQF 4 SCQF 4
2FPC9/10 Prepare, cook and finish basic bread and dough products SCQF 4 SCQF 4 SCQF 4
2FPC10/10 Prepare, cook and finish basic pastry products SCQF 4 SCQF 4 SCQF 4
2FPC11/10 Prepare, cook and finish basic cakes, sponges, biscuits and scones
SCQF 4 SCQF 4 SCQF 4
2FPC12/10 Prepare, cook and finish basic grain dishes SCQF 4 SCQF 4 SCQF 4
2PR17 Produce healthier dishes SCQF 4 SCQF 4 SCQF 4
2FPC14/10 Prepare, cook and finish basic cold and hot desserts SCQF 4 SCQF 4 SCQF 4
2FPC15/10 Prepare and present food for cold presentation SCQF 4 SCQF 4 SCQF 4
2FPC16/10 Prepare, cook and finish Dim Sum SCQF 4 SCQF 4 SCQF 4
2FPC17/10 Prepare, cook and finish noodle dishes SCQF 4 SCQF 4 SCQF 4
2FPC18/10 Prepare and cook food using a Tandoor SCQF 4 SCQF 4 SCQF 4
2P&C1/09 Complete kitchen documentation SCQF 4 SCQF 4 SCQF 4 SCQF 4
2P&C2/09 Set up and close kitchen SCQF 4 SCQF 4 SCQF 4 SCQF 4 SCQF 4
2GEN2/10 Order Stock SCQF 4 SCQF 3 SCQF 3 SCQF 3 SCQF 4
1FPC8/10 Cook and finish simple bread and dough products SCQF 4 SCQF 4 SCQF 4
2PR22 Liaise with care team to ensure that individuals’ nutritional needs are met
SCQF 4 SCQF 4 SCQF 4 SCQF 4 SCQF 4
1PR26 Prepare meals to meet relevant nutritional standards set for school meals
SCQF 4 SCQF 4 SCQF 4 SCQF 4 SCQF 4
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 271
SVQ3 in Professional Cookery at SCQF Level 6
Ref no Title Communication Numeracy
Information and Communication
Technology
Working with
Others
Problem Solving
HSL4 Maintain the health, hygiene, safety and security of the working environment
SCQF 6 - - SCQF 6 SCQF 6
2GEN3/09 Maintain food safety when storing, preparing and cooking food
SCQF 4 SCQF 4 SCQF 4 SCQF 4
Ref no Title
Communication
Numeracy
Information and Communication
Technology
Working with
Others
Problem Solving
3FP1/10 Prepare fish for complex dishes SCQF 4 SCQF 4 SCQF 4
3FP2/10 Prepare shellfish for complex dishes SCQF 4 SCQF 4 SCQF 4
3FP3/10 Prepare meat for complex dishes SCQF 4 SCQF 4 SCQF 4
3FP4/10 Prepare poultry for complex dishes SCQF 4 SCQF 4 SCQF 4
3FP5/10 Prepare game for complex dishes SCQF 4 SCQF 4 SCQF 4
3FC1/10 Cook and finish complex fish dishes SCQF 4 SCQF 4 SCQF 4
3FC2/10 Cook and finish complex shellfish dishes SCQF 4 SCQF 4 SCQF 4
3FC3/10 Cook and finish complex meat dishes SCQF 4 SCQF 4 SCQF 4
3FC4/10 Cook and finish complex poultry dishes SCQF 4 SCQF 4 SCQF 4
3FC5/10 Cook and finish complex game dishes SCQF 4 SCQF 4 SCQF 4
3FC6/10 Cook and finish complex vegetable dishes SCQF 4 SCQF 4 SCQF 4
3FPC1/10 Prepare, cook and finish complex hot sauces SCQF 4 SCQF 4 SCQF 4
3FPC2/10 Prepare, cook and finish complex soups SCQF 4 SCQF 4 SCQF 4
3FPC3/10 Prepare, cook and finish fresh pasta dishes SCQF 4 SCQF 4 SCQF 4
3FPC4/10 Prepare, cook and finish complex bread and dough products SCQF 4 SCQF 4 SCQF 4
3FPC5/10 Prepare, cook and finish complex cakes, sponges, biscuits and scones
SCQF 4 SCQF 4 SCQF 4
272 SVQ2 in Hospitality at SCQF Level 5 (7140-05)
Ref no Title
Communication
Numeracy
Information and Communication
Technology
Working with
Others
Problem Solving
3FPC6/10 Prepare, cook and finish complex pastry products SCQF 4 SCQF 4 SCQF 4
3FPC7/10 Prepare, process and finish complex chocolate products SCQF 4 SCQF 4 SCQF 4
3FPC8/10 Prepare, process and finish marzipan, pastillage and sugar products
SCQF 4 SCQF 4 SCQF 4
3FPC9/10 Prepare, cook and present complex cold products SCQF 4 SCQF 4 SCQF 4
3FPC10/10 Prepare, finish and present canapés and cocktail products SCQF 4 SCQF 4 SCQF 4
3FPC11/10 Prepare, cook and finish dressings and cold sauces SCQF 4 SCQF 4 SCQF 4
3FPC12/10 Prepare, cook and finish complex hot desserts SCQF 4 SCQF 4 SCQF 4
3FPC13/10 Prepare, cook and finish complex cold desserts SCQF 4 SCQF 4 SCQF 4
3FPC14/10 Produce sauces, fillings and coatings for complex desserts SCQF 4 SCQF 4 SCQF 4
2PR17 Produce healthier dishes SCQF 4 SCQF 4 SCQF 4
HSL3 Contribute to the control of resources SCQF 6 SCQF 5 SCQF 4 SCQF 6 SCQF 6
HSL9 Contribute to the development of recipes and menus SCQF 6 SCQF 4 (SCQF 5) SCQF 6 SCQF 6
HSL30 Ensure food safety practices are followed in the preparation and serving of food and drink.
SCQF 6 SCQF 4 SCQF 5 SCQF 6 SCQF 6
SVQ2 in Hospitality at SCQF Level 5 (7140-05) 273
Annex A - Core Skills Signposting for Imported Units
Management Standards Centre
Ref no Title Communication Numeracy
Information and Communication
Technology
Working with
Others
Problem Solving
D1 Develop productive working relationships with colleagues SCQF 5 SCQF 4 SCQF 6 SCQF 5
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